Step 1

Separate the oil from the sun-dried tomatoes. Heat the oil in a large stock pot over medium heat.

Step 2

Add the sausage and crumble with a wooden spoon or potato masher. Add the onion and cook down for 5 minutes, stirring frequently. Add the celery, carrots, garlic, Italian seasoning and reserved sun-dried tomatoes. Cook down for another 5 minutes, stirring frequently.

Step 3

Pour in the broth & white beans and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes.

Step 4

Add the lemon juice, cream, spinach and some torn fresh basil. Stir until the spinach is wilted. Taste and adjust the seasonings as needed.

Step 5

To serve, ladle the soup into bowls and enjoy.