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
- 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.
- 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.
- Add the baby spinach, thyme and Worcestershire. Let simmer for 2 minutes.
- Add the bread crumbs, stirring often on low heat for 5 minutes. Season with salt and pepper to taste.
- To serve, ladle into soup bowls and drizzle with extra virgin olive oil and parmesan cheese.