Sausage & White Bean Soup

Serves 4

Pair With...

A smokey full-bodied white wine is a good choice for this recipe to compliment both the spice and the fatty sausage. Look for your favorite California Chardonnay or White Burgundy to serve with this recipe.

Ingredients

Olive oil
1/2 onion, chopped
1 lb ground pork sausage
2 carrots, diced
2 tsp smoked paprika
24 oz cannellini beans
3 cups broth
4 cups fresh baby spinach
Salt
Ground black pepper
1 tsp chili flakes (optional)

Preparation

In a pot or dutch oven, heat 2 tsp oil over medium heat.
Add the onion and cook 5 min.
Add the sausage and crumble it up. Cook 5 min.
Add the carrots, cook 5 min.
Add the spices, along with 1 tsp each of salt and pepper.
In a blender or food processor, combine 1 cup each of broth and beans.
Process until smooth. Add to pot.
Add remaining broth and beans.
Cook 15 min.
Adjust seasoning.
Stir in spinach and serve.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!