Weekend Cooking: Tuscan Bean Soup

There's nothing like soup on a cold winter day! My family loves it and, at this time of year, there is always some hot on the stove or in the refrigerator ready to be warmed.

Tuscan Bean Soup is one of our favorites. A basic version of this recipe was published in Better Homes and Gardens magazine a year or two ago. My addition of sausage and pasta (along with a loaf of warm bread!) makes this a hearty winter meal.

Tuscan Bean Soup

Ingredients:

1 cup chopped carrots

1 small onion, chopped

3 T olive oil

2 - 15 oz. cans cannellini beans, rinsed and drained

1 carton ( 32 oz.) + 1 can (14 oz.) chicken broth

(may need more at the end)

5 ounces fresh baby spinach

1 pound sweet Italian sausage

1 cup ditalini pasta, cooked and drained

2 - 3 T dried Italian seasonings

Directions:

- cook sausage; set aside

- cook carrots and onion in oil ~ 3 minutes

- return sausage to pan; add beans, broth, seasoning

- bring to boil; slightly mash beans

- reduce heat; simmer uncovered 8 minutes

- add spinach and cooked pasta

- stir to combine; add additional broth if needed

Serve topped with grated Italian cheese.

* I always seem to add an additional can of broth, and should probably change the recipe to read 2 cartons.

Weekend Cooking is a weekly event hosted at Beth Fish Reads. See who else is cooking here.