Creamy White Bean & Sausage Soup

 This recipe is from DELISH and I have been hanging onto it for almost a year - it is a perfect fall soup and was reaelly easy to make. Kevin wished I had added a 3rd can of beans! Also I would make the sausage pieces 1/2" size next time.

• 2 tbsp. 

  neutral oil

• 1 

  large leek, halved, white and pale green parts thinly sliced

• 1 

  medium carrot, chopped

• 3 

  cloves garlic, minced

• 1 lb. 

  hot Italian sausage, casings removed, torn into 1" pieces

• 1 tbsp. 

  tomato paste

• Kosher salt

• Freshly ground black pepper

• 2 

  (14-oz.) cans cannellini beans, rinsed and drained

• 6 c. 

  low-sodium chicken broth

• 1 c. 

  heavy cream

• 1 

  Parmesan rind (about 1 oz.) 

• 1 tsp. 

  dried oregano

• 1/4 tsp. 

  crushed red pepper flakes

• 5 oz. 

  baby spinach

• 1/2 c. 

  grated Parmesan (about 2 oz.), plus more for serving

1. 
   
2. Step 1In a large pot over medium heat, heat oil. Add leek and carrot and cook, stirring occasionally, until softened and leeks start to turn golden, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add sausage and cook, stirring occasionally, until cooked through and browned in spots, about 8 minutes. Add tomato paste and cook, stirring, until darkened, about 1 minute; season with salt and black pepper. 
3. Step 2Add beans, broth, cream, and Parmesan rind and stir to combine. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer 30 minutes. 
4. Step 3Discard Parmesan rind. Add spinach and grated Parmesan and stir until cheese is melted and spinach is wilted, about 5 minutes. Taste and adjust seasonings.
5. Step 4Divide soup among bowls. Top with more grated Parmesan.