Fennel, Sausage and White Bean Soup

A hearty winter soup

½ Lb sausage (casing removed)
1 Lg onion,chopped
5 carrots,sliced
5 celery ribs, sliced
4 fennel bulbs, large dice
1 small can of Italian plum tomatoes
2 cans of cannellini beans,drained and rinsed
Parmigiano Reggiano (4 rinds)
If you don’t have the rinds you may use ½ cup
of grated Parmigiano Reggiano
2 sprigs of fresh thyme and 2 sprigs of fresh oregano
1 bag of baby spinach
Salt and Pepper to taste

Lightly brown the sausage in a saute pan and
drain off any fat and set aside
Sweat your onion,celery and carrots in a stock pot.
Then  add your fennel
Cook for about 5 minutes then add the sausage,add the
Tomatoes,the white beans, the cheese and I Qt of chicken stock
And 1 Qt of cold water.
Season with salt and pepper then simmer for about 1 hour.

In a blender puree about 1 blender containers worth of soup
then return the pureed soup to the stock pot.
Then add the baby spinach and let the spinach wilt for about
2-3 minutes.
Serve with extra cheese and a  drizzle of olive oil