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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From a BH & G mag. Ingredients:
8 ounces kielbasa or 8 ounces smoked sausage, halved lengthwise and sliced |
1 small onion, chopped (1/3 c) |
2 (14 ounce) cans chicken broth |
2 cups water |
1/2 of a small butternut squash, peeled, seeded, and cubed (about 1 1/3 c) |
2 medium carrots, sliced |
1/8-1/4 teaspoon ground black pepper |
1 cup ditalini or 1 cup orzo pasta |
1 (15 -16 ounce) can red kidney beans, rinsed and drained |
2 cups prewashed baby spinach |
Directions:
1. Cook kielbasa and onion in a 4 quart Dutch oven over medium high heat for 5 minutes or until onion is tender, stirring occasionally. Add broth, water, squash, carrot, and pepper. Cover and bring to boiling; reduce heat. Simmer, covered for 5 minutes.
2. Stir in pasta and beans. Return to boiling; reduce heat. Cover and boil gently for 6 minutes or until pasta and vegetables are tender, stirring occasionally. Stir in spinach.
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