This is one of my favourite soups. It’s tasty, hearty and healthy – everything that makes a soup great. It’s an easy one-pot affair and quick to cook and the recipe is easy to vary as you desire (or your pantry demands). This makes a decent amount, approx. 10 serves (depending on bowl size) so make sure to use a big pot and any left overs are easy to store in the fridge/freezer and reheat without losing flavour or texture. I sometimes add a few chopped celery stalks if I have some to use up and along with the basil some herbs de provance or a few crushed fresh basil leaves as well. As I said above, very easy recipe to vary, also easy to double if you have a lot of people to feed or want to freeze half for another meal.
- 6-8 sweet Italian sausage (or sausage of your choice)
- 3 carrots, peeled and chopped
- 1 sweet onion, chopped
- 4 cloves garlic, chopped
- 3 quarts chicken broth
- 2 cans diced tomatoes, with juice
- 2-3 cans cannellini beans, drained and rinsed
- 1 tablespoon dried basil
- 4-6 cups whole wheat shell pasta, uncooked
- 250g spinach leaves
- salt and pepper to taste
- Grated Parmesan cheese for topping (if desired)
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.
3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes.
4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.
5. Serve hot garnished with grated parmesan, if desired.
So very yummy. Enjoy everyone!