Soups On!: Italian Sausage with White Beans and Spinach

I really don't cook soups as often as I might- or especially as often as we would like to eat them.  And of course they are perfect in winter.  I thought that I might just tuck in a favorite before winter is over completely and we are firmly into spring.  This soup is perfect for any winter- or spring for that matter- night- and there's always plenty to save for later!


The foundation for this soup is the Italian Sausage!  Even though there are spices a plenty- the magic in this soup is a GREAT Italian Sausage.  


The outcome of any recipe is the quality of the ingredients with which you begin.  This is true with chocolate- vegetables- cheese- and certainly for meat!

We get all of our meat from our local meat market- the Wyoming Meat Market!  The Italian Sausage we use in this soup is Jim's very own!  It's my "go to" meat for Italian "Stir Fries", Italian Beans and Kale, Pizza... 
But with meat it's not just about taste.  With meat, paying attention has a lot to do with the humane treatment of animals.  Jim only buys his meat from small farms in Ohio- humane farms- farmers that care for their animals as well as their end product!  Thanks Jim!

So let's gather our ingredients and get started!

Ingredients:


2-3 Italian Sausage- sliced (Can substitute Chicken Sausage- or for vegetarians leave out the meat entirely)


1 onion- diced
6 clove of garlic- minced
4-6 cups of spinach
1 green pepper-diced
1 yellow pepper-diced
1 red pepper-diced
1 fennel bulb-diced


2 large cans of Cannellini  beans (white kidney beans)
1 large can of crushed tomatoes


2 Tbsp of olive oil


1 Tbsp of anchovy paste (optional)
2 Tbsp of Italian Seasoning (Can also substitute combination of basil, thyme, oregano, rosemary)
Salt/Pepper
Red Pepper Flakes to taste (And for Don this can require a real heavy hand!)


Directions:


In large dutch oven (I used my new enameled cast iron), heat olive oil and when hot add onion.
Cook until onion is softened.


Add Italian sausage and garlic.  Cook until sausage is browned.


Add peppers and fennel.  Cook until slightly softened. 


Mix in anchovy paste.


Add beans- don't drain- and crushed tomatoes.  


Bring to soft boil.


Add spinach and seasonings.

Lower the heat till soup just simmers.  You may also move the soup to the oven heated to 300 degrees if you need to leave soup unattended.


And as with any soup- the longer it simmers the better the flavor!  Don't hesitate to add water (or vegetable broth) if it gets too thick during the simmering process!


Serve!

Enjoy!