White Bean and Spinach Soup (with optional Sausage)
1 T olive oil
1 small onion sliced thin
1 clove garlic, minced
1/2 cup chopped mushrooms
1/2 cup white wine
3 cups chicken stock, vegetable stock or water
1 can cannellini beans, drained and rinsed
big handful fresh or frozen spinach, or kale
opt: 1 pound sausage, cooked
salt and pepper to taste
Garnish: red pepper flakes, fresh grated parmesan
Heat oil in soup pot over medium heat. Stir in onion, cook until translucent. Add garlic and mushrooms, sprinkle with some salt and pepper, cook until mushrooms are softened.
Add wine to deglaze, cook until reduced.
Add the chicken stock, beans and greens and cook for about 20 minutes at a simmer.
Stir in optional sausage, cook until heated through.
Season to taste and add red pepper flakes and grated cheese to the top of each serving.
5 servings