1. Heat olive oil in large Dutch oven (a large pan will work) over medium-high heat. Brown the sausage breaking it into bite size chunks as it cooks (try not to mince like taco meat) 8-10 mins. Remove with slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
2. Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with salt and pepper and cook until the onions are tender, about 5 mins. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
3. Stir in spinach, heavy cream and apple cider vinegar. Taste and adjust as needed. Always taste your food! And not with the same spoon. Unless you are the only one eating. Lol.
4. Garnish with shaved strips of parmesan cheese on top.
2 tbsp olive oil
2 lbs zesty/hot sausage
1 cup jarred sliced roasted red peppers
2 tbsp fresh oregano, chopped (dried will work)
1 tbsp fresh rosemary, chopped (dried will work)
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and fresh ground pepper
8 cups low sodium chicken broth
2 cans 15.5 oz cannellini beans, drained
1 can 28 oz diced tomatoes; onion, basil, oregano (two 14 oz are fine)
2 cups chopped spinach
1 cup heavy cream
4 tablespoons apple cider vinegar
Fresh parmesan cheese, shaved (see pic)