Uses: Le Creuset Enameled Cast-Iron 3.75-Quart 2-in-1 Pan
2 Tbsp olive oil
3 medium shallots, chopped
2 cloves garlic, chopped
1 Tbsp fresh rosemary, chopped
1/4 tsp crushed red pepper
3 (15-oz) cans navy or cannellini beans, drained
4 cups low-sodium chicken stock
10–12 oz fresh spinach
1 Tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
4 links (12–16 oz total) chicken sausage
1 tsp canola oil
2 Tbsp grated Parmesan cheese, garnish
2 Tbsp fresh parsley, chopped, garnish
Heat olive oil in the Le Creuset saucepan over medium heat. Add shallots and garlic and cook until fragrant while stirring, about 2 minutes. Add rosemary and red pepper, cook for an additional minute, then add beans and stock. Bring to a rolling simmer. Reduce heat and gently simmer for 15 minutes.
Using a fork or the back of a wooden spoon, lightly smash about half of the beans, which will help thicken the soup. Add spinach, stirring to wilt into the soup. Season with lemon juice, salt, and pepper. Taste and re-season if needed. Keep warm over low heat.
Preheat the Le Creuset grill pan over medium heat and lightly brush with oil. Cook sausage on all sides until nicely browned with grill marks and warmed through, about 5 minutes total for pre-cooked sausage and 8–10 minutes for uncooked sausage. Remove from the pan and slice on a bias.
Serve soup in bowls with sliced sausage on top and garnished with Parmesan cheese and parsley.
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