Sunday, January 8, 2012

Sunday Supper : White Bean, Sausage and Spinach Soup

It's comfort in a bowl.  And if you were feeling under the weather like me, you should add a tablespoon (or two) of Tabasco sauce in your soup bowl.  It's an instant sinus relief!

1 tablespoon olive oil
1 pound sweet Italian sausage (casing removed and crumbled)
1 tablespoon olive oil
1/2 medium onion (chopped)
1 cup carrots, chopped
1/2 fennel bulb, chopped
1 cup small pasta shells
2 cloves garlic (chopped)
1/2  teaspoon red pepper flakes
4-5 cups chicken stock
2 (14 ounce) can cannellini beans (drained)
1 teaspoon oregano
1 bay leaf
1 cups baby spinach
salt and pepper to taste
1 tablespoon red wine vinegar (or apple cider vinegar)

1. Heat the oil in a pan.
2. Add the sausage and cook until slightly brown and set aside.
3. Drain all but 1 tablespoon oil and add the onion.
4. Saute onion for 3 minutes then add carrots and fennel.  Continue to cook until vegetables are tender.
5. Add the garlic and red chili pepper flakes and saute for another minute.
6. Add the sausage, stock, beans, oregano, and bay leaf and bring to a boil.
7. Add pasta and simmer for 20 minutes.
7. Add the spinach, stir  and turn off heat.  There should be enough heat to cook the spinach.
8. Serve with country bread and a shaving of parmesan cheese if available.

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