📖 Instructions

1. First things first, get your mise en place sorted! Wash and chop all your veggies. Dice that onion, carrot, and celery – think classic mirepoix! If you are using dried beans, soak them overnight—seriously, trust me on this one; it'll save you a world of trouble.
2. Next, heat up a drizzle of olive oil in your large pot over medium heat. Sauté those lovely chopped veggies until they're softened and fragrant – maybe 5-7 minutes. Don't rush this part; you wanna get that yummy sweetness out of the veggies!
3. Add your sausage! Brown it up nicely, breaking it into smaller pieces as it cooks. Once it's golden brown and cooked through, remove it from the pot and set aside. Don’t worry, we’ll be welcoming it back soon enough.
4. Now, back to the pot. If you’re using dried beans (soaked overnight, remember?), add them to the pot along with the broth or water. Bring it to a boil, then reduce the heat and simmer gently for about 45-60 minutes, or until the beans are tender but not mushy. If you're using canned beans, just add them towards the end.
5. After simmering, add in the cooked sausage, along with the spinach. Stir it gently and let it simmer for a further 5-10 minutes, or until the spinach is wilted and yummy. Season generously with salt, pepper, and maybe a dash of red pepper flakes if you fancy something with a little kick!
6. If you like a smoother soup, Grab your immersion blender and gently puree part of the soup to your desired consistency. If you want it all chunky, well, that's fine, too. Whatever makes you happy, I'm not your soup-police.
7. And that's it! Serve your beautiful, delicious soup. A dollop of sour cream or crème fraîche makes a nice little topping; a sprinkle of fresh parsley or chives looks pretty too. Enjoy!