Bean Soup with Spicy Sausage is a delicious cold-weather meal.  Serve fresh bread also alongside this hearty and healthy soup!

Ingredients:

• 1 can/28 oz. of white navy beans
• 5 oz. bacon or pancetta, diced
• 1 pkg of spicy Italian sausage
• 4 tbsp Parthena Extra Virgin Olive Oil
• 1 onion, diced
• 3 carrots, diced or sliced
• 2 stalks celery, slivered or diced
• 2 garlic cloves, crushed
• 1 tbsp fresh thyme, finely chopped
• 1 tsp rosemary, finely chopped
• 1 tsp chile flakes
• 12 cups chicken stock, plus more if needed
• 5 cups of spinach or kale, de-stemmed and chopped
• ½ tsp Parthena Mediterannean Sea Salt
• Freshly ground black pepper to taste

Preparation:

1. Rinse canned beans and let drain
2. Heat oil in a large stockpot and add chopped bacon or pancetta and Italian sausage and sautee until cooked. Drain off any access fat.
3. Add onions, carrots, and celery to sausage mixture and cook until softened.
4. Add crushed garlic, beans, thyme, rosemary, chile flakes, salt, pepper and chicken stock.
5. Cover and bring to boil, lower to medium heat and simmer for 30 minutes.
6. Add in the Kale or Spinach, cook until just wilted before serving, about 3-4 minutes.
7. Serve in soup bowls and garnish with freshly grated Parmigiano Reggiano cheese.