A Note Before You Start
Evan used sweet potatoes for this soup, but russets or Yukon Golds also would also be good. Ev suggests serving this with toasted sourdough bread and your favorite hot sauce.
Ingredients
1 lb of Italian Sausage
1/2 cup of diced yellow onion
2 Tbsp olive oil
3 cups of small diced potatoes (you can use sweet, russet or Yukon Gold potatoes)
1 6oz bag of organic Spinach (Ev uses Trader Joe's brand)
2 15oz cans of cannellini beans, drained and rinsed
4 cloves of minced garlic
5 cups of chicken broth or stock
3/4 cup of heavy cream
2 Tbsp of flour
1 tsp of smoked paprika
Zest and juice from 1 lemon
salt and pepper to taste
Preparation
Step 1) Add the olive oil to a saute pan and saute the onions on medium heat until they are soft and translucent (about 5 minutes).
Step 2: Add the sausage and gently break up as it's cooking. Once the sausage is cooked through and has a golden brown color, add the minced garlic and stir in.
Step 3: In a small bowl stir together 1 tsp of salt, the smoked paprika and the flour. Add it to the saute pan and stir. This will help thicken the soup. Cook on medium for another minute.
Step 4: Slowly add the chicken broth or stock 1 cup at a time, stirring after each addition. Add the potatoes and bring to a simmer. Cook until the potatoes are tender (they slide off a sharp knife when pierced.)
Step 5: Add the drained and rinsed beans, and the 6 oz bag of spinach. Once the spinach has wilted, add the heavy cream, lemon zest and the lemon juice and warm through. Taste and add salt and pepper if needed.