Saturday, February 18, 2006

A good soup. It was certainly soup weather and so I fooled a bit with this recipe and came up with one I liked...

Italian Sausage Soup
1 pound Italian sausage (I used thinly sliced TJ’s Chicken Sausage)
1 clove garlic, minced (I used 2)
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots (I used peeled and cubed sweet potatoes
1 (14.5 ounce) can great Northern beans, undrained (I used White Beans)
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 teaspoon Italian Seasoning
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and sweet potato, and season with Italian Seasoning, salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

I'm sure it would be good with bulk Italian Sausage, but I had some (5) precooked chicken sausage with Chipotle pepper. Trader Joe has a wide variety of these and I usually have one kind or another in my refrigerator. The recipe had very little spice? so I added the Italian seasoning. Feel free to add more of course. I served it with a great bread from Great Harvest.

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