Tuscan White Bean Soup:
*6 cups homemade chicken broth
*2 cups dry white beans
*4 stalks celery, chopped
*1 small onion, chopped
*4 cloves garlic, minced
*4 carrots, chopped
*1 1/2 cups marinara sauce
*1 package local bratwurst
*1 package (about 10oz) frozen chopped organic spinach
*1 cup shredded parmesan *optional
Place first 7 ingredients in a large soup pot over medium high heat. Bring to a simmer. Reduce heat to low. Season with sea salt and pepper. Cover and simmer until beans begin to soften, about 3 hours. (To shorten cooking time, use precooked beans or you can place ingredients in a slow cooker).
Place a large skillet over medium heat and cook bratwurst until nearly cooked through, turning once. Remove from pan and cool slightly. Slice into 1/4 inch coins. Return pan to heat and brown slices, about 2 minutes. Using a slotted spoon, transfer bratwurst to soup pot. Cover and simmer until beans are completely soft, about 1 more hour.
Adjust seasonings. Add spinach. Simmer for additional 10 minutes. Portion into bowls, sprinkle with parmesan and serve with honey skillet cornbread.