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1 tablespoon butter

1 tablespoon olive oil

1 package Italian sausage

½ medium onion, small dice

2 medium carrots, small dice

2 celery stalks, small dice

4 cloves garlic, minced

5 cups chicken stock

2 big fresh rosemary stems, finely chopped

Pinch of red pepper flakes

3 bay leaves

1 (15-ounce) can of white beans, drained and rinsed

4 ounces spinach, washed and roughly chopped

Juice of ¼ a lemon

Salt and pepper

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1. Heat butter and oil in a large pot. Add sausage and cook through until browned and charred on the outside. Remove and set aside.

2. Add onion, carrot, celery, and ¼ teaspoon salt to the pot. Cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.

3. Add garlic and sauté an additional minute. Add broth, rosemary, red pepper flakes, bay leaves and half the beans. Bring to a boil, reduce to a simmer, and cook for 10 minutes.

4. Transfer the other can of beans to a blender jar along with enough liquid to blend to a smooth puree. Add puree back to the pot of beans. Add the sausage and a few more grinds of salt. Cook an additional 5 minutes.

5. Add spinach and continue cooking until completely wilted, about 5 minutes. Remove bay leaf. Season to taste with a few more grinds of salt and pepper. Stir in lemon juice. Ladle into bowls.

NOTE: Adding salt throughout really helped it taste amamazing at the end! Must do!