Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (16-oz.) package mild italian sausage |
2 teaspoons olive oil |
1 large onion, diced |
2 garlic cloves, minced |
1 (48-oz.) container chicken broth |
2 (15-oz.) cans cannellini beans, drained and rinsed |
2 (14.5-oz.) cans diced tomatoes |
1 teaspoon dried italian seasoning |
1 (5-oz.) package baby spinach |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh basil |
freshly shaved parmesan cheese |
parmesan-pepper cornbread biscotti |
Directions:
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.
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