Directions
- 1In a large pot, heat about 1 tbsp of sun-dried tomato oil over medium heat. Sauté the diced onion, celery, and carrot with salt, pepper, Italian seasoning, and calabrian chili for a few minutes.
- 2Clear a center in the pot and add your preferred protein. Allow a crust to form, then flip and break it up with a wooden spoon. Cook through and combine with the veggies.
- 3Add the thyme, rosemary, and minced garlic. Stir and cook for another minute.
- 4Clear a center in the pot again and add the tomato paste. Let it cook in the pan for 1-2 minutes before stirring with the rest of the ingredients. Stir and cook for another minute or two.
- 5Deglaze with white wine, scraping up any brown bits on the bottom. Let it simmer for 1-2 minutes.
- 6Pour in the beans and chicken broth, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low.
- 7Add in the parmesan rind and bay leaf. Cover and simmer for 20 minutes.
- 8After 20 minutes, discard the bay leaf and parmesan rind (if you can find it) and finish with the sun-dried tomatoes, parmesan cheese, half-and-half, and spinach. Stir until the spinach is wilted.
- 9Serve and top with more parmesan, lemon juice, and black pepper. Enjoy with crusty bread!
Ingredients
- 1 lb Italian sausage
- 1 medium onion
- 2 medium carrots
- 2 medium celery stalks
- 2 tsp Italian seasoning
- 1 tsp calabrian chili
- 6 garlic cloves
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 3 tbsp tomato paste
- 0.5 cup dry white wine
- 4 cups low-sodium chicken broth
- 2 15 oz cans cannellini or Great Northern beans
- 1 Parmesan rind
- 1 bay leaf
- 0.5 cup sun-dried tomatoes
- 1 cup freshly grated parmesan
- 0.5 cup half and half or cream
- 2 cups fresh spinach or kale
- 1 lemon juice
- 1 Crusty bread
- 1 tbsp sun-dried tomato oil
Equipment
large potwooden spoon
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