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Sausage & White Bean Soup Serves 8

6 Italian sausage links, casings removed

2 medium Vidalia onions, chopped

4 large garlic cloves, minced

3 15oz cans cannellini beans

2 (32oz) Tuscany Chicken broth

4 cups water

1 ½ cup white wine

½ tsp pepper

1 10oz package of baby spinach

Shredded Parmesan

Cook the sausage and the onion together in a large pot over medium high heat. Cook until the sausage is no longer pink; drain and add back to the pot.

Add the garlic and cook for another minute.

Stir in the beans, broth, water, wine and pepper. Bring to a boil and add the spinach. Stir until the spinach has wilted. Serve with shredded Parmesan as a garnish.

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