Sausage, Spinach and White Bean Soup

Sausage, Spinach and White Bean Soup

Serves 10-12

 

 

4 cups dry great northern beans {or other white beans}
10-12 cups water
2 garlic cloves {smashed and peeled}
3 bay leaves
2 tablespoons olive oil

4 cups baby spinach {6 ounce bag}

1 lb. ground mild sausage

1/3 cup olive oil
6 garlic cloves {peeled and pressed - or chopped finely}
3 teaspoons dried oregano
1/4 cup tomato paste {half of a 6 oz. can}
sea salt and pepper

Rinse and drain beans.  Soak overnight in a large pot of water.

Rinse and drain beans again.  Add to large pot with 10-12 cups of water, the 2 smashed garlic cloves, bay leaves and 2 tablespoons of olive oil.  Bring to a boil then simmer for about 1.5 hours - until beans are tender.

Fry sausage crumbles in separate pan until cooked through.  At the same time - in another separate pan - combine additional olive oil, pressed garlic, oregano and tomato paste and cook over low heat until olive oil takes on a red hue.

Add cooked sausage (and any fat in sausage pan), raw spinach and tomato paste mixture to pot of beans.  Combine well.  Add salt and pepper to taste.  Enjoy!