 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I found this at another web site. I made changes to make it less spicy, more flavorful and more Tuscan . My husband loves this so much he reheats it for breakfast! Some crusty bread and a glass Italian red wine, Mama Mia what a meal! Ingredients:
5 links sweet italian sausage links |
1 large onion, chopped |
4 cups reduced-sodium chicken broth |
2 cups beef broth |
2 large baking potatoes, peeled and cubed |
1 clove garlic, finely minced |
1/2 teaspoon dried basil |
1 (15 ounce) can cannellini beans, drained (italian white kidney beans, you can use red) |
1 bag baby spinach, chopped (found in the produce section with the ready to mix salad greens) |
1/2 cup heavy cream |
salt |
fresh ground pepper |
grated parmesan cheese |
Directions:
1. Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
2. Cook over medium heat, breaking up the sausage, until no longer pink.
3. Add broth, potato, garlic and basil.
4. Bring to a boil, reduce heat and simmer until potato is tender.
5. Add cannelini beans and spinach, cook until spinach is wilted.
6. Add cream, salt and pepper, cook another minute or 2 until heated through.
7. Serve in soup bowls and sprinkle with cheese.
|
|