Smokey Ribollita Soup

Ingredients

• 8 oz. Zweigle’s Smoked Polish Sausage
• 3 tbsp. extra virgin olive oil
• 2 white onions, chopped
• 2 carrots, chopped
• 5 garlic cloves, chopped
• 2 celery stalks, rough chopped
• 1/2 fennel bulb, remove top and core, rough chopped
• 1 yellow squash, 1/2" diced
• 1 green squash (zucchini), 1/2" diced
• 14 oz. can of diced tomatoes
• 4 cups vegetable stock
• 14 oz. can white beans
• 1 lb. baby spinach
• 1 tbsp. fresh thyme
• 1/4 cup Worcestershire sauce
• 2 1/2 cups of bread crumbs
• Salt and pepper

Instructions

1. Heat the oil in a large heavy bottom pan. Add the smoked sausage, onions, carrots, garlic, celery and fennel and cook over low heat, stirring often, for 10-12 minutes until carrots are tender. Add both of the squashes and cook for 2 minutes.
2. Add the chopped tomatoes, vegetable stock and beans and bring to a boil. Reduce the heat, cover and simmer gently for 15 minutes, until all the vegetable are tender.
3. Add the baby spinach, thyme and Worcestershire. Let simmer for 2 minutes.
4. Add the bread crumbs, stirring often on low heat for 5 minutes. Season with salt and pepper to taste.
5. To serve, ladle into soup bowls and drizzle with extra virgin olive oil and parmesan cheese.