Shelly's Recipe

ITALIAN CAFE WEDDING SOUP

Category: Soups

2 cups dried white beans
1 1/2 pounds bulk Italian sausage
1 cup chopped white onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1/2 tsp black pepper
1/2 cup white wine
4 large russet potatoes, peeled and diced
3 cups beef stock
3 cups chicken stock
1 bay leaf
1/2 cup heavy whipping cream
3 cups cleaned fresh spinach leaves
3 tbsp dried Parmesan cheese
Salt to taste

Cook beans according to package directions. Set aside.

Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Saute 3 to 5 minutes. Add garlic, herbs, pepper and wine and saute another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.

Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately. Makes: 8 to 10 main-dish servings