Few things are as soul-nourishing as a big hug, but gosh, this soup comes close. The Italian's call it 'minestrone' and we call it a potful of happiness. It's super-easy, full of big, blended flavours and certifiably slurpable. If you're not mopping up every last streak with your bread, you're not doing it right.
Preheat oven to 220°C fan-forced for cooking the garlic bread. Remove sausage meat from casings and break into in 2cm pieces. Drain and rinse cannellini beans. Peel and finely chop onion. Coarsely grate celery and carrot using a box grater. Pick rosemary leaves from their stems and roughly chop.
Heat oil in a medium saucepan over medium heat. Add sausage and cook, stirring occasionally, for 2–3 minutes or until sausage is caramelised.
Add onion, celery, carrot, rosemary and a pinch of salt to saucepan and cook, stirring occasionally, for 2–3 minutes or until softened but not coloured.
Add beans, tomatoes, stock cube and 500ml (2 cups) water. Bring to a simmer and cook, stirring occasionally to ensure stock cube is dissolved, for 10–12 minutes or until fragrant and soup has thickened slightly.
Place garlic bread on a baking tray lined with baking paper and bake according to packet instructions.
Rinse and roughly chop spinach. Stir spinach through soup until wilted and season well with salt and pepper. Divide soup between bowls and sprinkle with parmesan. Serve with garlic bread.