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Recipe from: melskitchencafe Image Credit: Mel |
Tuscan
Sausage and White Bean Soup
“For a great, quick weeknight dinner, this
soup cannot be beat.” Mel
Ingredients:
1 pound sweet
Italian chicken sausage (see note)
1/2 cup
chopped carrots
1/2 cup
chopped yellow onion or leeks
3 cloves
garlic, chopped
6 cups
low-sodium chicken broth
2 (14.5-ounce
each) cans diced tomatoes
1 (15-ounce)
can Great Northern or Cannellini beans, drained and rinsed
1/2
tablespoon dried basil
1 teaspoon
salt
1/2 teaspoon
pepper
1 1/2 cups
uncooked shell pasta
9 ounces
spinach leaves, coarsely chopped
1/2 cup
shredded Parmesan cheese
Directions:
In a large
pot, cook the sausage over medium heat (remove the sausage from the casings, if
needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks.
If your
sausage is really lean, you may need to use a teaspoon or so of oil so it
doesn't stick to
the pan.
Add the
carrots, onion, and garlic, and continue to cook, stirring often, until the
sausage is
cooked through, and 5-10 minutes.
At this
point...
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