Autumn Minestrone with Vegetables

Ingredients:

• 1 tbsp. l. olive oil
• 450 g raw sweet Italian sausage, crumbled (remove casings)
• 4 stalks celery, diced
• 3 medium carrots, diced
• 1 medium onion, diced
• 1 tbsp chopped fresh rosemary
• 1 tbsp tomato paste
• 3 cloves garlic, crushed
• 8 cups chicken broth
• 1 can (800 g) diced tomatoes
• 1 can (425 g) canned cannellini beans, rinsed
• 2 cups peeled sweet potatoes, diced into small cubes
• 2 zucchinis, cut into 2.5cm pieces.
• 3-4 cups of baby spinach
• Parmesan, for serving
• 1 lemon, cut into wedges

Preparation:

1. Heat oil in a large saucepan over medium heat. Add the sausage and cook until browned, 5–8 minutes. Add the celery, carrots, and onion and cook until softened, about 15 minutes. Add the rosemary, tomato paste, and garlic and cook for 1 minute. Add the broth, tomatoes, beans, and bay leaf and bring to a simmer. Simmer for 40 minutes.
2. Add the sweet potato and zucchini and cook for about 10 more minutes.
3. Place 0.5 cups of baby spinach in the bottom of each serving bowl and pour the boiling soup over it. The hot soup will quickly wilt the spinach. Serve sprinkled with Parmesan cheese and a drizzle of lemon juice.