4 sweet sausage links( casings removed)
2 medium potatoes- diced
15 oz. can of small white beans( drained and rinsed)
6 cups veggie broth
4 cups fresh baby spinach
1 yellow onion- diced
3 cloves garlic- minced
2 TBsp flour
2 TBsp oil
2TBsp fresh Greek oregano- minced
2 TBsp fresh basil- minced
1 bay leaf
1/2 tsp marjoram
1/2 tsp red pepper flakes
Add 1 TBsp oil in a hot pot and stir in sausage meat. Cook until browned. Remove from pan .
Add onions, bay leaf, marjoram, pepper flakes to the same pan and cook until onions are soft- then add the flour and mix in. Remove from pan.
Add potatoes and cook for 5 minutes then add 1 cup stock and cover for 7-10 minutes or until potatoes are tender.
Add the meat and onions to the potatoes and the rest of the broth. Add the spinach,fresh herbs, beans and cover and simmer for 3-5 minutes or until beans are warmed through.
A nice hardy soup for a Fall day. Rich and flavorful- a good way to use those herbs still in your garden! Add a splash of heavy cream if you like at the end or as the Feebch do- a pat of butter for a silky broth.