Shelly's Recipe

TUSCAN SAUSAGE AND CANNELLINI BEAN SOUP

Category: Soups

1 pound bulk Italian sausage
2 cans cannellini beans
2 cups diced onions
1 cup diced celery
1/2 cup diced red and yellow bell peppers
2 tbsp minced garlic
1 quart vegetable broth
1 quart chicken broth
3 cups chopped fresh spinach
11/4 tsp Italian seasoning
Salt and black pepper to taste

In a 3-quart stockpot, brown sausage over medium-high heat. Drain excess grease. Add all ingredients except for the beans and bring to a rolling boil. Reduce heat and simmer for 30-45 minutes. Add beans and cook 10 additional minutes. Season to taste with salt and pepper. Serve in warm soup bowls over a piece of crusty Italian bread. Garnish with a sprig of fresh basil. Serves 6