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 This soup has layers of flavor. Perfectly warm and filling meal for a chilly day!

Ingredients

Notes

Charlotte, NC spice merchant Abbey Cochran adapted this recipe from her friend Kim Tomlinson’s recipe.

Directions

In a small bowl, mix together olive oil, Gourmet Santa Maria, parsley, oregano, basil, Cantanzaro Herbs, chiles, and Sage & Savory; set aside. In a Dutch oven or similar pot, brown the sausage over medium heat. Once sausage is almost cooked through, add onion and continue cooking for another 5 min., or until onion begins to soften. Add garlic and cook for 1 more min. Add chicken stock, cannellini beans, tomatoes in their juice, and reserved spice mixture. Stir everything together and bring to a boil. Reduce heat, cover, and simmer for 30 min., stirring occasionally. Right before serving, stir in spinach and cook for another 5 min. Garnish with Parmesan cheese.

Yields

6 to 8 servings

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Gourmet Santa Maria Sea Salted BBQ Rub 1 oz bag $2.70
Parsley 1/2 oz bag $3.15
Oregano, Greek 2 floz bottle $2.70
Basil, Imported European, Organic 2 floz bottle $2.75
Cantanzaro Herbs (Salt-Free) 1/2 oz bag $1.85
Chile, Aleppo, Crushed 1 oz bag $2.85
Sage & Savory Stuffing Seasoning (Salt-Free) 2 floz bottle $3.75
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