Tomorrow night is the Superbowl and we’ve gotten our lists made and we’re going to shop and prepare for tomorrow’s game. Tonight, we want something easy, but delicious and wholesome. We need something good for us, because tomorrow we sin(okay that might be a little harsh). Sausage and Spinach soup is just the thing for this cold, wintry day, but it only takes 15-30 minutes to prepare. Pair it with some brushetta, or garlic bread, or a baguette and it will be the perfect meal. I found this recipe in my March 2007 issue of Cooking Light magazine.
Ingredients:
- 10 oz Sweet Italian Turkey Sausage (I use Honeysuckle farms – it’s delicious)
- Cooking Spray( or tbs olive oil)
- 1 cup chopped onion
- 2 tsp minced garlic
- 1/2 cup water
- 1 (15oz) can cannelleni beans rinsed and drained
- 1 (14.5 oz) can of organic stewed tomatoes undrained (I use Muir Glen tomatoes)
- 1(14 oz) can of fat-free, less sodium chicken broth (I substitute organic here)
- 2 cups baby spinach
- 1 tbs chopped fresh basil (or 1 tsp dried)
- 2 tsp chopped fresh oregano( or 2/3 tsp dried)
- 2 tbs grated fresh roman cheese (from the cheese section – grate your own, it’s tastier)
Directions:
Remove casings from sausage and cook in a large sauce pan coated with cooking spray over a high heat until the sausage is browned, stirring to crumble. Add onion and 2 tsp garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes and broth (if you use dried herbs add them now). 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 cups soup into each of 4 bowls and sprinkle each serving with 1 1/2 tsp cheese.
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