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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This full-bodied soup will satisfy every size of appetite. Ingredients:
1 can (49-1/2 ounces) chicken broth |
2 cups cut fresh green beans |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
1 can (14-1/2 ounces) italian diced tomatoes |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped fennel bulb |
1 can (6 ounces) tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon white pepper |
5 johnsonville® mild italian sausage links links |
1 tablespoon olive oil |
3 cups coarsely chopped fresh spinach |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
3. Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired. Yield: 8 servings.
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