Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.
This recipe appeared in Allrecipes Magazine and was modified to use 4 cups of baby spinach.
Nutrition Facts (per serving)
| 359 | Calories |
| 12g | Fat |
| 41g | Carbs |
| 20g | Protein |
