White Bean Italian Sausage Soup

Ingredients

1 tablespoon olive oil

1 pound Italian sausage, sweet or spicy, casings removed

1 medium onion, diced

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 to 2 teaspoons tomato paste

1 small zucchini, diced

15 to 25 ounces white beans, such as cannellini or navy beans, drained and rinsed

6 cups chicken broth

1 can diced tomatoes, 14.5 ounces, undrained, or fresh diced tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

2 tablespoons fresh parsley, chopped

A dash of cayenne pepper

Salt, to taste

Black pepper, to taste

4 cups fresh spinach, chopped

Juice of 1 lemon

Grated Parmesan cheese, optional for serving

Heat the olive oil in a large soup pot over medium heat.

Add the Italian sausage and cook for about 5 to 7 minutes, breaking it apart with a spoon as it browns.

Drain off any excess grease if needed.

Add the diced onion, minced garlic, carrots, celery, and tomato paste to the pot.

Cook for another 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the tomato paste becomes fragrant.

Stir in the white beans, chicken broth, zucchini, diced tomatoes, oregano, basil, thyme, parsley, cayenne pepper, salt, and black pepper.

Bring the soup to a gentle boil.

Reduce the heat to low and let the soup simmer for about 20 minutes so the flavors can come together.

Add the chopped spinach and stir it into the hot soup.

Cook for about 5 more minutes, or until the spinach is wilted and tender.

Stir in the fresh lemon juice.

Taste the soup and adjust with more salt and black pepper if needed.

Ladle the soup into bowls and serve warm.

Top with grated Parmesan cheese if desired.