Name: Sausage & White Bean Soup
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 lb. sausage, casings removed; 1/2 tsp. fennel seed; 2 cloves garlic, minced; 1 c. diced onions; 1/2 c. dry white wine; kosher salt; Freshly ground black pepper; 2 c. marinara; 32 oz. low-sodium chicken stock; 1 15-oz. can cannellini beans, rinsed and drained; 1/2 c. anelletti pasta, or any small pasta shape; 3 c. baby spinach, washed and dried

Step 1Heat a large pot over medium-high heat. Brown sausage and break up using a wooden spoon. Add fennel seed, garlic and onions and cook for 4 minutes, stirring occasionally. Deglaze with wine and season with salt and pepper; simmer for 2 minutes. Add marinara and stock; bring to a boil and simmer for 3 minutes.

Step 2Add beans and pasta; cook according to package directions until al dente. If soup is too thick, add a splash of chicken stock or water.

Step 3Just before serving, add fresh spinach. Stir until warmed through and spinach is wilted.

Step 4Serve immediately.