Bean ragout soup (lactose free)

Ingredients

• 200 g White beans, cooked, canned
• 200 g Italian sausage, casing removed
• 500 ml Chicken stock, low sodium
• 2 tbsp Olive oil
• 150 g Baby spinach, raw
• 50 g Macaroni, uncooked
• 2 pcs Celery stalk, chopped
• 2 pcs Tomatoes, pureed in food blender
• 1 pcs Onion, peeled, chopped
• 4 clove Garlic, minced
• 1 tbsp All purpose flour
• 1 tbsp Unsalted butter, lactose free
• 2 tbsp Basil, fresh, chopped

Method

1. Melt butter in sauce pot over medium heat; add flour, then stir until you have a thick paste.
2. Continue cooking, stirring constantly, until turns brownish.
3. Remove from the heat and stir in stock until combined thoroughly.
4. Heat olive oil in separate sauce pot; add onions then cook for 5 minutes.
5. Add garlic, celery, and cook for 1 minute.
6. Add sausage and cook until browned; drain excess fat.
7. Stir in the stock mixture, beans, basil, and tomatoes.
8. Bring to a boil and reduce heat to low.
9. Simmer the ragout for 20 minutes.
10. Add macaroni and cook until tender for 8-10 minutes.
11. In the last minutes of cooking, add spinach and cook until wilted.