- 1 tablespoon olive oil
- 1 pound sweet Italian sausage (casings removed)
- 1 onion (chopped)
- 3 carrots (chopped)
- 2 ribs celery (chopped)
- 1 clove garlic (minced)
- 2 teaspoons fresh thyme
- 2 cans cannellini beans
- 10 cups water
- Pomi chopped tomatoes (26 oz)
- 1 teaspoon black pepper
- 2 teaspoons salt
- Baby spinach
- Shaved parmesan (for serving)
Step 2: Reduce the heat to moderate. Add the onion, carrot, celery, garlic, and thyme to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
Step 4: Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage*, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with shaved Parmesan and enjoy with crusty bread.
*If using fresh pasta, we recommend cutting the fusili noodles in half, then add in at this step.