# What you’ll need:
→ Meats
01 - 1 pound Italian sausage (mild or spicy), casings removed
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 4 cups baby spinach
08 - 14 ounces canned diced tomatoes, undrained
→ Beans
09 - 2 cans (14 ounces each) cannellini beans, drained and rinsed
→ Broth & Liquids
10 - 6 cups low-sodium chicken broth
→ Herbs & Spices
11 - 2 tablespoons extra virgin olive oil
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - ½ teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
→ Garnish
17 - Freshly grated Parmesan cheese, optional
18 - Chopped fresh parsley, optional
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Remove excess fat if needed.
02 - Add onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add zucchini and cook for 2 minutes. Stir in diced tomatoes with their juices, oregano, thyme, rosemary, and red pepper flakes if using. Cook for 2 minutes.
04 - Add cannellini beans and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Stir in baby spinach and simmer for 2 to 3 minutes until wilted. Taste and adjust seasoning with salt and pepper.
06 - Ladle soup into bowls. Garnish with Parmesan and parsley if desired. Serve hot with crusty bread.
