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Sausage and White Bean Soup with Spinach

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1 lb ground sausage
4 cups chicken stock
1 15 oz can cannellini beans, strained and rinsed
1 medium yellow onion, diced
2 stalks celery, diced
3 handfuls washed spinach
3 tablespoons salted butter
1/2 cup cream
3 tablespoons Wondra Flour
Salt and pepper to taste

Melt 1 tablespoon butter in your stock pot over med heat, and add onions. Let them sweat out for a few minutes, then toss in the celery. Add butter if the onions or celery begin to stick to the bottom of the pan. Saute for a few minutes more, then add the ground sausage. Cook the meat through, and use a metal spoon to break it into bite-sized bits. Add the chicken stock, and heat through to a gentle simmer. Once everything is nice and warm, turn the heat to low and bring out your new secret weapon, Wondra Flour. With a whisk in one hand, flour in the other, slowly add the flour to the soup, whisking the whole time. Continue adding flour until the soup reaches the desired thickness. Add the beans and spinach. Give the greens a few minutes to wilt and tip in a splash of cream. Add as much salt and pepper as you like, and you’re ready to go. Serves 4-5

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1 Susan Higgins { 02.02.16 at 9:54 pm }

Hi Carole, We’ve tried it with both ground breakfast sausage and mild Italian and the Italian seems to taste the best. I bet a delicious chorizo would be good, too!

2 Carole Wallace { 01.31.16 at 9:19 pm }

What kind of sausage?

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