Pinto Bean Soup

Pinto Bean Soup

Ingredients

• Seasonings
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon oregano
• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• Soup
• 1 pound ground Italian sausage, hot or mild
• 2 tablespoons butter
• 1 small yellow onion, diced
• ½ cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 3 Tablespoons flour
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 6 cups low sodium chicken broth
• 2 (15.5 oz.) cans Pinto Beans, drained but not rinsed
• 3 cups spinach
• ¼ cup heavy cream, optional
• For Serving
• Freshly grated Parmesan cheese, optional

Directions

1. Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially. (This is the best way to ensure you get drippings). Continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total.
3. Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
5. Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
7. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
9. Add the hot sauce, Worcestershire sauce, seasonings, and beans.
11. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot, this will add more flavor to the soup. Bring to a boil, reduce to a simmer.
13. Simmer for 20 minutes, then add the sausage back. Simmer for 15 more minutes, then add the spinach and let it wilt for 2-3 minutes.
15. Stir in ¼ cup heavy cream if desired. Transfer to serving bowls and top with grated Parmesan cheese.