Ingredients

• 1 Tablespoon olive oil

• 1 lb Italian sausage, crumbled

• 1 medium onion, diced

• 1 large carrot, diced

• 2 celery stalks, sliced

• 1 small zucchini, diced

• 2 garlic cloves, minced

• 1 Tablespoon thyme leaves, chopped

• 1 stem fresh basil, leaves removed and chopped

• 10 cups unsalted or low-sodium chicken stock or vegetable broth

• 4 Roma tomatoes, diced, or 1 can diced tomatoes, drained

• 2 cups cooked cannellini beans, rinsed and drained

• salt and pepper, to taste

• 3–4 cups baby spinach

• 2 Tablespoons freshly grated Parmesan cheese

Instructions

Sauté the Sausage

Heat oil in a large French oven or saucepan over medium-high heat. Brown sausage for 3–4 minutes, until just a little pink remains.

Cook the Vegetables

Add onions, carrots, celery, and zucchini and cook for 5 minutes more. Stir in garlic and continue to cook for 1 minute, or until fragrant.

Build the Soup

Stir in herbs and cook for 1 minute. Add stock, tomatoes, and beans. Bring to a boil, reduce heat, and simmer for 10–15 minutes.

Finish and Serve

Taste and adjust seasoning. Divide spinach between bowls and top with cheese.