Quarantine Soup

I’ll be writing a lot about how I’m dealing with being stuck inside. But a lot of my friends are stuck inside too and aren’t as good at cooking as I am. So when a few of my friends got sick and couldn’t really cook for themselves, I decided I had to make some of the best soup I know of.

My favorite soup is a recipe my Mom found and modified over the years. It’s a delicious Tuscan sausage and bean soup with lots of vegetables. Everything you need to help fight an illness. I know chicken noodle is the standard but sometimes you need different flavors. What really makes this stand out is the spinach you add at the end, it gives the soup a great texture.

1 pound italian sausage, skinned and
cut into 1-inch slices
1 tablespoon high quality olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 14.5 oz. can diced tomatoes
2 14 oz. cans chicken broth
2 zucchini squash, sliced 1/4-inch
1/8 teaspoon red pepper flakes
1 15 oz. can northern white beans,
with liquid
6 ounces baby spinach
Parmesan cheese, grated
French baguette slices

In large skillet or Dutch Oven, cook sausage until  browned on all sides. Remove to colander to drain.

In same skillet heat olive oil over medium heat, add onion and brown, add garlic and red pepper flakes and continue to cook for one minute.

Return sausage to skillet and add: tomatoes, chicken broth, zucchini, and northern white

Cover and simmer over very low heat for approximately 30 minutes to an hour.

Just before serving add spinach to soup bowls. Ladle hot soup into bowls with spinach and sprinkle with Parmesan cheese if desired. Serve with toasted baguette slices.

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