- 2 medium onions, chopped
- 2 medium carrots, sliced
- 4 medium garlic cloves, minced
- 2 celery stalks, thinly sliced
- 1 fennel bulb, trimmed, quartered, cored and chopped
- 1/2 teaspoon salt
- 2 large zucchini, thinly sliced
- 1 (14-ounce) can chopped or diced tomatoes, with juices
- 2 tablespoons prepared pesto
- 6 cups vegetable or chicken broth
- 1 (14-ounce) can navy or pinto beans, drained and rinsed
Salt and pepper
- 1 pound triple-washed ready-to-use baby spinach leaves
- 8 slices bread, toasted
- 2 ounces grated Parmesan cheese

Cooking Instructions: In a large saucepan, heat 1 tablespoon oil. Add sausage; loosen with a spoon and cook, breaking it up with a potato masher, until thoroughly cooked.  Drain well and set aside.

Add 2 tablespoons olive oil to the saucepan, heat over medium heat and add the onions, carrots, garlic, celery, fennel, 1/2 teaspoon salt and a few pinches pepper.  Sauté for 10 minutes. Add the zucchini and sauté 2 more minutes. Add the sausage, chopped tomatoes, pesto, stock and beans and bring to a boil. Reduce the heat, cover and simmer gently 25 to 30 minutes, until the vegetables are tender. Season to taste with salt and pepper.

To serve, heat the remaining tablespoon oil in a large skillet. Add the spinach and saute until wilted, about 2 minutes. Place a slice of bread in each of 8 bowls, top with 1/8 of the spinach, and ladle soup on top. Sprinkle with Parmesan cheese.

Story of Recipe: I had a hearty soup similar to this one in Florence many years ago, and enjoyed it so much I determined to try to make it when I got home. I came fairly close, but decided that if I added sausage it would be hearty enough to make it a meal-in-one. Like most soups and stews, it only gets better the second day. 


Why I Use Syracuse's: Syracuse's products are seasoned so well it makes my job easier because I don't use most of the seasonings I usually use in other dishes.