Try your hand at this simple, hearty soup. You won't be sorry. Plus I love the word rustic. So play along.
I found the recipe at Feast on the Cheap and modified it to my liking. If you double this, it will feed an army. It freezes well. It's always good to have some soup in the freezer.
Ingredients
1 lbs. sweet Italian sausage patties
3 carrots, washed well and chopped (I don't peel them)
1/2 sweet onion, chopped
2 tbs minced garlic
1/4 cup water
2.5 quarts chicken broth
2 14.5 oz cans diced tomatoes with juice
1 can cannellini beans, drained and rinsed
1 tbs dried basil
8 oz whole wheat shell pasta, uncooked
8 oz spinach leaves (you can use frozen)
salt & pepper to taste
Directions
Brown sausage over med-high heat in the bottom of a large stockpot. Crumble the sausage as you brown it.
Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. Add water if it starts to get a little dry or too brown.
Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking for 7 minutes.
Stir in the spinach and cook until just wilted. Taste and season with salt and pepper.
MFD tops his with parmesan cheese. He likes it. And now Haikuesday:
Rustic sausage soup
Whisks me off to Tuscany.
Airfare is too high.
Congrats to Nadine, winner of the Chloe + Isabel $25 shop credit!
p.s. Tuesday sucks.
Linking up with Blissfully Miller and Let's Get Bananas for
