Tuscan Soup

Step 1

BACON: In a large, cast iron pot, heat 2 tsp of the oil from the sun-dried tomato jar over medium-high heat. Add diced bacon and cook until browned and crisp. Remove with a slotted spoon and set aside on a paper-towel-lined plate, leaving the grease in the pot.

Step 2

ONION, CARROTS AND SAUSAGE: Add diced onion and carrots to the pot and sauté for 3 minutes. Press to the edges of the pan. Add Italian sausage to the center of the pan and season with salt & pepper (I add 3/4 tsp salt and 1/2 tsp pepper). Let the sausage sear and then break apart and crumble, browning through. Once browned, add in the sun-dried tomatoes, garlic, and Italian seasoning. Mix through. Sprinkle flour on top and mix through, cooking for 1 full minute while stirring constantly.

Step 3

SIMMER: Add the drained beans and chicken broth to the pot. Bring to a boil, and then reduce the heat to medium low. Cover with a lid and cook for 10 minutes. Remove the lid and give the soup a good stir. Add coarsely chopped spinach and heavy cream. Stir until the spinach is wilted.

Step 4

SERVE: Taste and adjust seasoning as needed. Ladle into bowls and top with reserved bacon. Garnish with Parmesan cheese and fresh parsley, if desired. Serve and enjoy!