![Minestrone with White Beans and Italian Sausage](https://cdn.statically.io/img/www.foodandwine.com/thmb/fAwsT3SVyGiIf5FxeFk5qdSCXJw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201401-r-xl-minestrone-with-white-beans-and-italian-sausage-2000-a855537dca8e4f3fab8ce0ff196cddef.jpg)
Ingredients
-
1 tablespoon olive oil
-
1 pound mild Italian sausage (casings removed)
-
1 onion (chopped)
-
1 carrot (chopped)
-
1 rib celery (chopped)
-
1 clove garlic (minced)
-
½ teaspoon dried thyme
-
1 bay leaf
-
4 cups drained and rinsed canned white beans, preferably cannellini (from two 19-ounce cans)
-
10 cups water
-
1 cup canned diced tomatoes with their juice
-
2 teaspoons salt
-
1 teaspoon fresh-ground black pepper
-
⅔ pound spinach (about 1 1/2 quarts stems removed and leaves washed well)
-
Grated Parmesan (for serving)
Directions
-
In a large pot, heat the oil over moderately high heat. Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Remove the sausage with a slotted spoon.
-
Reduce the heat to moderate. Add the onion, carrot, celery, garlic, thyme, and bay leaf to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
-
Meanwhile, combine 2 cups of the beans and 2 cups of the water in a blender and puree until smooth.
-
Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with grated Parmesan, and pass more Parmesan at the table.
Suggested Pairing
It's only natural to partner this traditional Italian soup with a classic Italian red wine. Either a Tuscan Chianti or a Dolcetto from the hills of Piedmont will be splendid.