Italian Sausage Vegetable Soup for a Crowd Recipe
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6 large cloves garlic, peeled
1 pound onions (4 medium), peeled and quartered
5 large parsnips (1-3/4 pounds total), peeled and cut into 2-inch chunks
1 pound celery (8 medium stalks), cut into 2-inch chunks
2 cans chicken broth (46 oz. each), divided
1 1/2 pounds Premio Sweet Italian sausage, casings removed
1 tablespoon olive oil
6 ounces ready-to-use baby spinach
2/3 cup heavy cream
1 teaspoon fennel seed
salt to taste
freshly ground black pepper
2 cans (15 oz. each) small white beans, drained and rinsed
6 ounces fresh or frozen Italian broad beans
18 small mushrooms, trimmed and cut in half
1 cup chopped flat-leaf parsley
In a food processor, chop garlic, onions, parsnips, and celery. Transfer to an 8-quart stockpot.
Add 3 cups chicken broth, cover, and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes.
While the vegetables are cooking, heat olive oil in a large heavy skillet; add the sausage, crumbled, and cook over medium heat, stirring occasionally, until no more pink shows. Drain in a wire strainer and add to stockpot.
Bring to a boil and add spinach, cream, fennel seed, salt, pepper, white beans, green broad beans, and mushrooms. Bring to a simmer and cook, covered, for 15 minutes.
Just before serving, stir in chopped parsley.
Makes 25 to 30 cups.
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