Sausage and Spinach Soup
Fresh herbs are added after the soup cooks so they will 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.
I use way more spinach than this. I put in ALL it will accommodate.
- Jeanne "Grammy"
INGREDIENTS
- 10 ounces sweet turkey Italian sausage
- cooking spray
- 1 cup chopped onion
- 2 teaspoons minced garlic
- ½ cup water
- 1 (15-ounce) can cannelloni beans, rinsed and drained
- 1 (14-ounce) can stewed tomatoes
- 1 (14-ounce) can fat-free, less sodium chicken broth
- 2 cups baby spinach
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 2 tablespoons grated fresh Romano cheese
INSTRUCTIONS
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 teaspoons garlic to pan; cook for 2 minutes.
Stir in ½ cup 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 1½ cups into each of 4 bowls, and sprinkle each serving with 1½ teaspoons cheese.
Yield: 4 servings.