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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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after trying a number of different soup recipes, i took my favorite elements from each one and created my own soup. it is a meal by itself. Ingredients:
1 tablespoon olive oil |
1 lb hot italian sausage or 1 lb mild italian sausage |
1 onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
4 cloves garlic, minced |
1 sprig fresh thyme |
2 bay leaves |
6 cups vegetable stock |
2 cups chicken stock |
4 cups water |
2 (19 ounce) cans cannellini beans, rinsed well |
1 cup canned diced tomato (with juice, i prefer pomi tomatoes for this recipe) |
1/2 lb macaroni |
2/3 lb spinach, trimmed and washed |
1 pinch dried oregano |
1 pinch red pepper flakes |
salt and pepper |
Directions:
1. cook macaroni until al dente.
2. remove sausage from casings.
3. heat oil over med.
4. high heat, cook the sausage, breaking it up, and remove.
5. reduce head to medium or med-low and add onion, carrot, and celery.
6. cook, stirring occasionally, until the veggies start to soften- about 7 minute.
7. add garlic, thyme, red pepper flakes, and oregano and saute 2-3 min more.
8. puree 1 can of beans with 2 C water.
9. add tomatoes, bean puree, stocks, remaining 2 C water, and some salt and pepper to the pot with the veggies.
10. bring to a boil and skim the foam from the top of the boiling liquid.
11. add beans and slow the boil to a simmer.
12. add spinach, cooked macaroni, and sausage and stir 2-3 minute until spinach has wilted.
13. soup is done!
14. before serving, remove thyme sprig and bay leaves.
15. i like to have this with a little parmesan grated on top and some crusty whole grain bread.
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