Tuscan White Bean Soup with Italian Sausage

5 tsp. olive oil

.75 lb. loose Italian sausage or links with casing removed

5 carrots, peeled and sliced into rounds

1 onion, diced

5 clove garlic, minced

2.5 tsp. dried rosemary

1/2 tsp. red pepper flakes

10 C. chicken stock

5 15 oz. can cannellini beans, drained and rinsed

10 C. packed baby spinach

Salt and freshly cracked black pepper

In a Dutch oven, heat oil over medium. Cook the sausage until cooked through and browned. Add in the carrot and onion and cook until softened and lightly browned.

Add the garlic, rosemary, and red pepper flakes and cook 1 minute longer. Pour in chicken stock. Increase heat and bring to a boil. Stir in beans, cover and reduce heat to a simmer. Simmer until the carrots are tender.

Remove one cup of the soup and puree with an immersion blender. Return to the stock pot. Add in the spinach and let wilt. Season to taste.

Serves 10