Hearty Italian Soup
Very easy and really good, I served it with cornbread.
1 16 oz package mild Italian sausage (I used chicken sausage)
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz.) container chicken broth
chicken bullion to taste (I added this and thought it was needed)
2 (15 oz.) cans cannellini beans, drained and rinsed
2 (14/5 oz.) cans diced tomatoes
1 tsp. dried Italian seasoning
1 (5. oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil (I used dried and added it with italian seasoning)
Fresh shaved parmesan cheese
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until
browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Saute onion in hot drippings 3 minutes or until tender. Add galic, and saute 1 minute. Cut sausage into 1/4 inch thinck slices, and returen to Dutch oven.
2. Stir chicken broth and next 3 ingredients into sausage mxture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minuets or until ready to eat.
3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
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2 comments:
So, I made this soup tonight for the missionaries. Yum! is all I can say. The only problem is there are no left overs. We had this really hungry football player from Las Vegas turned missionary and it took a lot of soup to fill him up. Thanks for posting this recipe. I will make it again we are not having company so I can enjoy the left overs.
This was delicious! Next time I would make it with some crusty bread and lots of butter.
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