I was figuring out our dinner menu for the week and asked if husband wanted anything special. He asked for French Onion soup, he got Sausage and Spinach soup instead.
This recipe is from Cooking Light, March 2007.
No substitutions were made.
Sausage and Spinach Soup
10 oz sweet turkey Italian sausage
1 c chopped onion
2 tsp bottled minced garlic
1/2 c water
15 oz can cannellini beans, rinsed and drained
14.5 oz can organic stewed tomatoes, undrained
14 oz fat-free, less-sodium chicken broth
2 c baby spinach
1 tblsp chopped fresh basil
2 tsp chopped fresh oregano
2 tblsp grated fresh Romano cheese
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 tsp 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 1 1/2 c soup into each of 4 bowls, and sprinkle each serving with 1 1/2 tsp cheese.
This is a wonderful and quick soup, dinner was on the table in less than a half hour! Husband didn’t love the amount of tomatoes, but the flavor is rich and wonderful. Just another soup to help chase away the chill of the Fall.