Tuscan White Bean Soup

This soup was so good it had to be shared before the the dishes had been cleared. It began as most soups do, as an effort to use pantry items threatening sitting duck status. Bone broth yanked from the freezer, dry white beans, and local bratwurst from East Fork Farm made this a welcome treat on a Monday evening. Slightly sweet skillet cornbread is a fine companion to mop up the savory broth.


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
*sea salt
*black pepper
*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.