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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. /2 c. chopped shallots
2. T. olive oil
3. /4 c. chopped garlic
4. /4 t. red pepper flakes
5. /4 c. dry white wine
6. cans whole tomatoes in juice (28 oz. each)
7. c. chicken broth
8. /4 c. basil
9. T. sugar
10. t. balsamic
11. bag baby spinach, chopped
12. slat and pepper
13. Sweat shallots in oil over med-high heat until soft, about 5 min. Stir in garlic and pepper flakes and cook 1 min.
14. Deglaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth and basil. Increase temp to med-high, bring soup to a boil, reduce heat to med.-low, and simmer 10 min.
15. Puree soup with handheld blender or in batches until smooth. Bring soup to a simmer. Stir in sugar and vinegar. just before serving, stir in spinach and season with salt and pepper. Garnish with croutons and cheese. Can also serve with
16. Mushroom Poppers:
17. lg. button mushrooms, stemmed
18. oz. Italian sausage
19. T. olive oil
20. /3 c. fresh breadcrumbs
21. T. grated parm
22. salt to taste
23. /3 c. shredded mozzerella
24. Minced fresh parsley
25. Preheat oven to 425. Roast mushroom caps on baking sheet, stemmed side up for 10 min. Flip caps and roast 5 min. more. Remove from oven and set aside. Increase oven temp to 500.
26. Saute sausage in oil in non-stick pot over med.-high heat until cooked. Crush sausage into pea-sized pieces with a potato masher and drain on a paper towel.
27. Combine sausage, bread crumbs, parm. Season with salt. Fill mushroom caps with sausae mix and top with cheese. Broil until cheese melts.
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