Navy Bean Soup with Sausage and Spinach

Step 1: The night before you make the soup - sort through the dry beans to make sure there are no rocks or debris. Place in a large bowl and cover the beans with at least 2 inches of cool water above the beans. Allow to soak 8 hours or over night.

Step 2: Day of the soup making- Wash all the vegetables. Peel the carrots. Take the skin off the onions. Dice the carrots, celery, and onions. Mince the garlic. Set aside. Drain the water off the navy beans and rinse them.

Step 3: Slice the smoked sausage into medallions. Put a large heavy pot on medium heat. Add the olive oil. Once the oil is heated, add the sausage and brown for 5 minutes. Add in the diced carrots, onions, celery, and garlic. Saute for an additional 5 minutes. Be sure to scrape up any delicious brown bits from the bottom of the pan!

Step 4: Add water, navy beans, bay leaf, thyme, rosemary, and the chicken base to the pot and mix together. Add the lid to the pot and turn to high heat until the soup comes to a full boil.

Step 5: Once the soup reaches a full boil, turn the heat down to medium low and simmer for 2 hours, keeping the lid on.

Step 6: After 2 hours, mash some of the beans in the pot to help thicken the soup - you can use a potato masher or a wooden spoon against the side of the pot. Turn off the heat. Add in the heavy cream and spinach - the spinach will wilt down quickly. Stir and add in salt and vinegar. Serve hot and delicious!