Sausage & White Bean Soup

• Meat

  • 1/2 lb Sausage

• Produce

  • 3 cup Baby spinach
  • 1 15- oz. can Cannellini beans
  • 2 Garlic cloves
  • 1 cup Onions

• Canned Goods

  • 32 oz Chicken stock, low sodium

• Condiments

  • 2 cup Marinara sauce

• Pasta & Grains

  • 1/2 cup Aneletti pasta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Fennel seed
  • 1 Kosher salt

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on delish.com

Ingredients

• 1/2 lb. sausage, casing removed
• 1/2 tsp. fennel seed
• 2 garlic cloves, minced
• 1 c. diced onions
• 1/2 c. dry white wine
• kosher salt
• Freshly ground black pepper
• 2 c. marinara sauce
• 32 oz. low-sodium chicken stock
• 1 15- oz. can cannellini beans, rinsed and drained
• 1/2 c. aneletti pasta, or any small pasta shape
• 3 c. baby spinach, washed and dried

Directions

• Heat a large pot over medium-high heat. Brown sausage and break up using a wooden spoon. Add fennel seed, garlic and onions stirring from time to time, cook for 4 minutes. Deglaze with wine and season with 1 tsp salt and 1/2 tsp black pepper; simmer for 2 minutes. Add marinara sauce and stock; bring to a boil and simmer for 3 minutes.Add beans and pasta; cook according to package directions for al dente pasta. If soup is too thick, add splash of chicken stock or water.Just before serving add fresh spinach. Stir until warmed through and spinach is wilted.Serve immediately.