Recipes

[Carol1229]

ITALIAN PEASANT SOUP
(Source: Quick Cooking January/February 2003)

1 lb. sweet OR hot Italian sausage links, casings removed and cut into 1" pieces
2 medium onions. chopped
6 garlic cloves, minced
1 lb. boneless skinless chicken breasts, cut into 1" cubes
2 (15 oz. each) cans cannellini or white kidney beans, rinsed and drained
2 (14 1/2 oz. each) cans chicken broth
2 (14 1/2 oz. each) cans diced tomatoes, undrained
1 tsp. dried basil
1 tsp. dried oregano
6 c. fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain.

Add onions and garlic; sauté until tender. Add chicken; cook and stir until chicken is no longer pink.

Stir in beans, broth, tomatoes, basil and oregano. Cook, uncovered, for 15 minutes. Add the spinach and heat just until spinach is wilted.

Serve the soup topped with shredded Parmesan cheese, if desired. 11 servings.

This soup is quick, easy and delicous.....served with warm freshly baked bread-it makes a great meal on a cold night.