| | Directions |
- 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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Servings: 25
|  | | Ingredients | | - | | 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 |
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