Heat oil in a large non-stick saucepan over medium heat. Add sausages. Cook, stirring to break them up, until browned, 3 minutes. Drain on paper towel.
Cook garlic and sage in the pan for 30 seconds. Add the beans, stock and 1½ cups (375 ml) water. Simmer, uncovered, for 10 minutes.
Purée half the beans in a food processor, adding a few spoonfuls of the cooking liquid. Return bean mixture to pan. Add sausage, spinach, salt, pepper and Tabasco. Simmer, uncovered, 10 minutes. Stir in the parsley and lemon juice. Sprinkle with parmesan.
on the menu
There are many types of gourmet sausage on the market, including veal, turkey, pork, chicken and a combination of meats or poultry, that will work just as well in this white bean soup recipe. Some range from mild to hot and spicy while others are seasoned with a variety of herbs. White bean varieties include cannellini, butter, navy and soya beans.
Most soups will thicken if they are made ahead, refrigerated and reheated before serving. Should a soup get too thick, stir in enough extra stock or water to achieve the desired consistency.