Part 2/7:

• 5 ounces of baby spinach (or any greens of your choice)

• 1 Parmesan rind (for added depth of flavor)

• Olive oil (for sautéing)

• Salt and pepper (to taste)

• Fresh basil (for garnish)

The chosen sausage, ideally packed with fennel flavor, contributes to the soup's aromatic profile. If your sausage lacks that distinct fennel essence, consider adding additional fennel seeds to enhance the flavor.

Preparing the Ingredients

Begin by cleaning and preparing your leek. Trim off the dark green part and root end, taking care to wash away any dirt before slicing it thinly. The leek will add a subtle sweetness akin to onions, enriching the soup's base.