Ingredients
1/2 lb. sausage, casings removed
1/2 tsp. fennel seed
2 cloves garlic, minced
1 c. diced onions
1/2 c. dry white wine
kosher salt
Freshly ground black pepper
2 c. marinara
32 oz. low-sodium chicken stock
1 15-oz. can cannellini beans, rinsed and drained
1/2 c. anelletti pasta, or any small pasta shape
3 c. baby spinach, washed and dried
Preparation
Step 1Heat a large pot over medium-high heat. Brown sausage and break up using a wooden spoon. Add fennel seed, garlic and onions and cook for 4 minutes, stirring occasionally. Deglaze with wine and season with salt and pepper; simmer for 2 minutes. Add marinara and stock; bring to a boil and simmer for 3 minutes.Step 2Add beans and pasta; cook according to package directions until al dente. If soup is too thick, add a splash of chicken stock or water.Step 3Just before serving, add fresh spinach. Stir until warmed through and spinach is wilted.Step 4Serve immediately.
