• In a large, heavy-bottom pot, cook 1 pound ground sweet italian sausage over medium heat. Using the back of a wooden spoon, break apart the sausage into bite-size pieces. Cook until the sausage is no longer pink and cooked through, then transfer the sausage to a paper towel-lined plate and set aside.
• Add the 1 tablespoon olive oil, 1 diced small onion, 2 peeled and diced medium carrots, and 2 diced celery stalks to the pot. Cook until the onions have softened, about 3 minutes. Stir in 3 cloves minced garlic (frozen garlic cubes) and allow it to cook for 1 minute.
• Add 4 cups chicken broth, 2 drained cans cannellini beans,1 teaspoon fresh minced rosemary and return the sausage to the pot. Using a wooden spoon, scrape the bottom of the pot to loosen up any of the brown bits at the bottom of the pan.
• Bring the soup up to a boil over medium-high heat. Once it has come to a boil, reduce the heat to a simmer and allow it to cook for 15 minutes. Turn off the heat, and stir in 2 cups fresh baby spinach, ½ cup heavy cream, and juice of ½ a lemon.
• Serve topped with grated Parmesan cheese alongside your favorite crusty bread.

SERVING SUGGESTIONS

• Serve this with my favorite side salad, a caprese salad on the side, or garlic bread.

SWAP SUGGESTIONS

• Protein: Swap the ground sausage for ground turkey or chicken.
• Vegetarian: Remove the sausage from the recipe and replace with ½ lb. small quartered red potatoes and swap the chicken broth for vegetable broth.
• Dairy-free: Use full fat coconut milk in place of heavy cream.

WEEKEND PREP / MAKE AHEAD

• Chop the carrots, celery, and onions in advance and store in an airtight container. Or use the Mirepoix Mix from Trader Joe’s.