Ingredients
2 tbsp. neutral oil
1 large leek, halved, white and pale green parts thinly sliced
1 medium carrot, chopped
3 cloves garlic, minced
1 lb. hot Italian sausage, casings removed, torn into 1" pieces
1 tbsp. tomato paste
Kosher salt
Freshly ground black pepper
2 (14-oz.) cans cannellini beans, rinsed and drained
6 c. low-sodium chicken broth
1 c. heavy cream
1 Parmesan rind (about 1 oz.)
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
5 oz. baby spinach
1/2 c. grated Parmesan (about 2 oz.), plus more for serving
Preparation
Step 1In a large pot over medium heat, heat oil. Add leek and carrot and cook, stirring occasionally, until softened and leeks start to turn golden, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add sausage and cook, stirring occasionally, until cooked through and browned in spots, about 8 minutes. Add tomato paste and cook, stirring, until darkened, about 1 minute; season with salt and black pepper. Step 2Add beans, broth, cream, and Parmesan rind and stir to combine. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer 30 minutes. Step 3Discard Parmesan rind. Add spinach and grated Parmesan and stir until cheese is melted and spinach is wilted, about 5 minutes. Taste and adjust seasonings.Step 4Divide soup among bowls. Top with more grated Parmesan.
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