Wednesday, July 2, 2014

Tina's Italian Style Soup with Sausage and White Beans



1 med. onion- diced
2-3 sausages- halved and sliced thin- your choice of flavor
2 TB olive oil
3 cloves garlic diced
1/4 tsp red pepper flakes- adjust according to your heat preference
1/2 tsp pepper
32 oz chicken broth
2-15 oz cans cannellini or great northern beans
1 15 oz can diced tomatoes
1-2 cups finely sliced cabbage
fresh spinach- most of a bag cut in 1/2 inch ribbons, (grab a large handful and scrunch together as you run your chef knife through it to cut in ribbons)
herb of your choice- fresh thyme, etc 1 tsp dry, or 2 TB fresh, I also added 1/4 cup freshly diced parsley
salt to taste at end stage- 1/2 tsp?

Directions:
Saute sausages and onion in the olive oil over medium heat until onion are tender and sausages starting to brown. Stir in diced garlic and cook additional minute or two, then add chicken broth, beans -mostly drained, red pepper flakes, pepper, tomatoes with juices, cabbage. Simmer on lower heat 15-20 minutes. You want cabbage to be softened nicely. Add any fresh herbs and salt to taste. Lastly stir in spinach in batches. It will wilt down quickly and only needs a few minutes before serving. Serve sprinkled with fresh Parmesan cheese and toasted garlic bread for dipping. Enjoy!

Note: You could substitute 2-3 cups of diced Kale for the spinach. It will need more time to cook so add along with the broth,etc.


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