minestrone soup recipe with sausage and fennel

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Minestrone Soup Recipe with Sausage and Fennel

minestrone soup with sausage, fennel, white beans and pasta

2 tablespoons extra-virgin olive oil

8 ounces bulk spicy or Italian pork sausage, see note

2 medium bulbs fennel, trimmed and finely chopped

1 medium onion, finely chopped

3 medium carrots, peeled and finely chopped

3 stalks celery, finely chopped

3 garlic cloves, minced

2 medium zucchini or yellow summer squash, finely chopped

1 (15-ounce) can diced tomatoes, with juice

1 (15-ounce) can cannellini beans (white kidney beans)

8 cups low-sodium chicken stock, see how we make chicken stock

1 bay leaf

3 sprigs fresh thyme

3/4 cup small dried pasta such as penne, elbow or orecchiette

1 pound baby spinach (about 4 cups)

Salt and fresh ground black pepper

1/4 cup fresh parsley leaves and tender stems, chopped

Fresh grated Parmesan cheese for serving

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