I hear tell that some places on the North American continent are having snow. Lucky. This hearty soup would go great on a snowy evening. And it has enough "other stuff" in it, should you not fancy meat too much. Oh, and it is mmm mmm good.
SAUSAGE & BEAN FLORENTINE SOUP
Serves 12
Serves 12
¾ lb. loose sweet Italian sausage
3 cloves garlic, minced
1 large onion, chopped
2 10 oz. packages chopped frozen spinach, thawed and drained
1 large can chicken broth (approx. 49 oz.)
1 15 or 16 oz. can Cannellini Beans
1 15 or 16 oz. can Light Red Kidney Beans
1 15 or 16 oz. can Dark Red Kidney Beans
2 tsp. dried basil
1 tsp. crushed red pepper flakes
Salt to taste, if you wish
1) Brown sausage in large stockpot, breaking into fine pieces. Sausage should be completely cooked through. Drain all but one Tbsp. fat off sausage. Add garlic and onion to pot and sauté 6 minutes.
2) Add thawed, drained spinach to pot and sauté 2 minutes. Add chicken broth, dried basil and pepper flakes to pot and simmer 10 minutes.
3) After thoroughly draining and rinsing each of the cans of beans, add beans to soup and remove from heat.
Garnish with parmesan cheese, if desired.
1) Brown sausage in large stockpot, breaking into fine pieces. Sausage should be completely cooked through. Drain all but one Tbsp. fat off sausage. Add garlic and onion to pot and sauté 6 minutes.
2) Add thawed, drained spinach to pot and sauté 2 minutes. Add chicken broth, dried basil and pepper flakes to pot and simmer 10 minutes.
3) After thoroughly draining and rinsing each of the cans of beans, add beans to soup and remove from heat.
Garnish with parmesan cheese, if desired.
ENJOY!
















