How to make Italian Sausage-Vegetable Soup for a Crowd:
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 vegetables are cooking heat olive oil in a large heavy skillet, add Premio Sweet/Mild Italian Sausage , crumbled, and cook over medium heat, stirring occasionally, until not 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.