And now, using my home made chicken stock.
served along side with some of my sourdough made with my previous starter. Before I killed it and had to start a new starter. Sad 😦
*3 medium to large carrots, chopped into 1/2 inch chunks
*1 cup (about one largish) onion, chopped to 1/4 inch chunks
*3-4 cloves of garlic, minced
*6 ounces pork sausage, casings removed (i used sage sausage, but italian or any other non-sweet type should work)
*4 cups home made chicken stock (Trader Joes makes a good store bought substitute)
*1/2 tsp of a mixture of the following herbs all in a 1:1:1 (etc ratio); oregano, marjoram, basil, rosemary, thyme or you can use italian seasoning if you have it on hand
*1/2 tsp fresh ground black pepper
*2x 15oz cans white canelli or northern beans, drained
*1 bag of fresh baby spinach
salt to taste
1) Drain the beans. Take one half of them and puree in a food processor. If they are too dry, add a few spoonfuls of broth. Puree until smooth. Put aside.
2)In a large saucepan, over medium heat, add some olive oil, the carrots, onions and sausage. Break up the sausage into small pieces and cook until the onions and carrots begin to soften. Add the garlic and cook for another minute. Add the broth, non-pureed beans, herbs and black pepper. Add the pureed beans and lower to a simmer (pureed beans have a tendency to stick to the bottom of a really hot pan and burn, if you are using a non-stick pan, you can add the pureed beans on high heat.)
3)Right before you serve the soup, add the spinach. If you aren’t planning on eating all the soup in one sitting, I recommend taking the portion you will eat, putting it into a small pot to simmer, and adding a portion of spinach to that. Over cooked (or reheated) spinach tends to get slimy. This soup is great for left overs as long as you add the spinach fresh to each serving and don’t overcook it.