4 oz guanciale (or pancetta), diced
1 lb Italian sausage, casings removed
3 carrots, chopped
1 medium onion, diced
4-6 cloves garlic, minced
1 14.5 oz can cannellini beans
1 - 28 oz whole tomatoes, crushed by hand
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
2 parmigiano-reggiano rinds
8 cups chicken broth
1 cup green beans, chopped
3 cups fresh baby spinach
salt and fresh ground black pepper to taste
Heat a stock pot over medium heat. Saute guanciale until browned and crisp. Add Italian sausage, breaking it up into bite-sized pieces and cooking until browned. Add onions and saute until translucent.
Stir in carrots, garlic tomatoes, stock, herbs and cheese rinds. Bring to a boil and allow to simmer for 30-40 minutes, or until carrots are tender.
When ready to serve, remove cheese rinds and season with salt and pepper to taste. Add cannellini beans, green beans and spinach and cook for a few minutes until spinach is wilted and the beans are heated through.
Serve with additional Parmigiano-Reggiano shavings on top.
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