I have received this recipe from a most precious dear friend, Cora in Dallas. She cut it out of the Dallas Newspaper and said she made it and it was to die for….so knowing that she loves to eat as much as I do and is sweet to share this, she told me I could post it on the blog. I am going to make it Sunday night when it is suppose to be turning rainey and chilly here…..hope you enjoy it.
1 pound spicy or mild Italian sausage
1 large onion
1 large fennel bulb, coarsely chopped
2 cloves fresh garlic, minced
32 oz chicken broth
2 (15 oz) cans white kidney bans, drained and rinsed (I will be using white navy beans)
1 (14.5 oz) can petite diced tomatoes with garlic and Italian herbs
10 oz frozen spinach leaves, thawed and drained well (or you can use fresh)
Salt and pepper to taste
In a large soup pot, cut up and brown the sausage over medium high heat. Add onion, fennel and garlic and continue until sausage is crumbled and cooked through, about 7 minutes total.
Add broth, beans, tomatoes with juices and spinach and stir will to mix. Cover and bring to a boil. Uncover and reduce heat to medium-low. Simmer from 15 min to 45 min until ready to serve. Serve with hot crusty bread and butter.