Saturday, September 11, 2010

It's a rainy day. Just right for the enjoyment of a bowl of soup. While looking through my recipe clippings I found a soup recipe I had tried in 2007 and rated as "good". So, I will share the recipe with you. My husband and I enjoyed a bowl for lunch.

Sausage and Spinach Soup

Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette.

10 oz sweet turkey italian sausage ( I used what we had in the freezer, pork sausage)

cooking spray

2 t minced garlic

1/2 cup water

1 (15 oz) can cannellini beans, rinsed and drained

1 (14.5 oz) can organic stewed tomatoes, undrained (I used fresh tomatoes from my garden, cut them up with skins left on)

1 (14 oz) can chicken broth

2 cups baby spinach (I picked New Zealand spinnach from my garden. . .in the rain)

1 T chopped fresh basil (also gathered in the rain)

2 t chopped fresh oregano (l large Cuban oregano leaf)

2 T grated fresh Romano cheese (I used Parmesan)

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 t garlic to pan; cook for 2 minutes. Stir in 1/2 c water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle into bowls and sprinkle with cheese.

makes 4 servings

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