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Ingredients
2 Tablespoons extra virgin olive oil
1 Tablespoon butter
2 Celery stalks, chopped
1 Large carrot, sliced thin
2 Russet potatoes, cleaned & cubed with skin on
1 Large onion, chopped
2 Large garlic cloves, minced
1 Pound mild Italian sausage, casings removed
4 Cups chicken stock
1 Bunch fresh baby spinach
1 Bay leaf
1 (15 oz) Can cannellini beans
1 Cup half & half
Instructions
Heat olive oil & butter in a stock pot or Dutch oven; add celery, carrots & potatoes and saut� until crisp tender. Add the onion, garlic and sausage and cook stirring often until sausage is cooked through.
Add the chicken stock, spinach, and the bay leaf, cover and simmer on low for 20 to 25 minutes.
Turn off the heat and add the Cannellini beans and stir.
Slowly add the half & half while stirring.
Serve warm with fresh bread.