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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I like to welcome family home with steaming bowls of this hearty white bean soup. It features plenty of vegetables as well as tender Italian meatballs.Mary Caron, Edenton, North Carolina Ingredients:
2 tablespoons dry bread crumbs |
1 tablespoon grated parmesan cheese |
1/4 pound johnsonville® mild ground italian sausage |
1 cup sliced leeks (white portion only) |
1 medium carrot, chopped |
1 celery rib, chopped |
1 tablespoon canola oil |
1 garlic clove, minced |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (14-1/2 ounces) reduced-sodium beef broth |
1 can (14-1/2 ounces) diced tomatoes in sauce |
1 package (6 ounces) fresh baby spinach |
3 tablespoons minced fresh basil |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until juices run clear; drain and set aside.
3. In a Dutch oven, saute the leeks, carrot and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, broths, tomatoes, spinach, basil, parsley, salt, pepper and reserved meatballs. Cover and cook until spinach is tender and meatballs are heated through. Yield: 10 servings (2-1/4 quarts).
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