Wednesday, June 14, 2006

Italian White Bean Soup

Italian White Bean Soup with Sausage & Spinach

12 oz. Italian sausage, sliced 1/2 inch thick
1/4 C. water
1 medium onion, chopped
1 tsp. minced garlic
1 T. olive oil
2 15 oz. cans white kidney (cannelloni) beans, rinsed and drained
2 14 oz. cans reduced sodium chicken broth
1 14 1/2 oz. can diced tomatoes with basil, oregano & garlic, undrained
4 cups coarsely chopped kale or spinach
Ground pepper

Combine sliced sausage and water in a large skillet. Bring to boil; reduce heat. Simmer, covered about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage and set aside.

Meanwhile, cook onion and garlic over medium heat in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth and undrained tomatoes. Cover and bring to boil, reduce heat. Simmer covered for 5 minutes.

Stir in cooked sausage and spinach. Simmer, uncovered about 3 minutes more or until spinach is tender. Season to taste with pepper. Serve with crusty bread and butter.

Serves 5

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