Photo by Karen Hermann
Makes 6–8 servings
2 tablespoons olive oil
1 pound kielbasa sausage, cut into ½-inch cubes
1 large onion, diced small
2 red bell peppers, diced small
3 carrots, diced small
4 garlic cloves, minced
2 tablespoons chopped sage
1 tablespoon chopped fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon red pepper flakes
4 cups unsalted chicken stock (more if needed)
1 14-ounce can diced tomatoes
3 cans (about 15 ounces each) great northern, navy or cannellini beans, drained and rinsed
½ pound small pasta (ditalini or orzo)
1 pound baby spinach or arugula
Freshly grated Parmesan cheese
In a large stockpot over medium heat, heat olive oil. Cook sausage until brown on all sides, about 7 minutes. Remove with a slotted spoon to a bowl and set aside. Add onions, bell peppers and carrots, and saute until onions are translucent. Add garlic, and cook 1 minute longer.
Add sage, rosemary, salt, pepper and pepper flakes. Stir in stock, tomatoes and cooked sausage. Bring to a boil, lower heat and simmer for 15 minutes. In a medium bowl, mash one can of beans with a fork, and stir into hot mixture. Stir in remaining beans and pasta, and cook an additional 10 minutes. If too thick, add chicken stock. Line soup bowls with spinach, and ladle soup on top. Garnish with Parmesan cheese.