Let's Try this Recipe

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This tasted so good - just be sure NOT to add any salt. Even using the low sodium chicken broth, when you look at the sodium in the tomatoes and broth, it's a lot. I'll try to use dried white beans next time since I have been wanting to try something like this with my pressure cooker. Ok, Joy, I'm convinced -- pressure cookers are great! Jayne, hope you are enjoying yours as much as i am enjoying mine.

Saw this recipe and thought it would be a good one for this cold season (can you believe it has been below 30 in the morning here in Jax?).

Sausage and Spinach Soup

Fresh herbs are added after the soup cooks so they'll retain their bright color and flavor. You can substitute 1 teaspoon dried herbs for each tablespoon fresh, but add them with the tomatoes. Serve with a toasted baguette.

Yield: 4 servings

Ingredients

  • 10 ounce sweet turkey Italian sausage
  • Cooking spray
  • 1 cup prechopped onion
  • 2 teaspoons bottled minced garlic
  • 1/2 cup water
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 cups baby spinach
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 2 tablespoons grated fresh Romano cheese

Preparation

Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.

Wine note: This delicious soup needs a wine that's crisp and medium-bodied, such as a California pinot gris (aka pinot grigio). The wine's crispness balances the richness of the sausage and the density of the beans. At the same time, the wine's body is substantial enough to stand up to the weight of those ingredients. Try Morgan Pinot Gris "R & D Franscioni Vineyard" 2006 (Santa Lucia Highlands, California), $18. -Karen MacNeil

Nutritional Information

Calories: 261 (30% from fat)
Fat: 8.6g (sat 2.8g,mono 2.7g,poly 2.5g)
Protein: 20.9g
Carbohydrate: 23.1g
Fiber: 5.4g
Cholesterol: 62mg
Iron: 3.4mg
Sodium: 842mg
Calcium: 105mg
David Bonom, Cooking Light, MARCH 2007

Comments

  1. JRieker8:42 AM

    I love soup ideas. thanks ate. I have some sausage I'm going to try this with. maybe not the "exact" recipe, because I'm trying to cook out of my pantry, but I think I can fudge this.

    ReplyDelete
  2. The Smiths9:52 PM

    wow this soup was great! all liked it very much. it was great because it had the cannellini for fiber and the spinach which was a great anti-oxidant full of iron. i put some garlic salt in it and it was a little salty but joel and the boys said it was good. it did not take a long time to cook either. i doubled the recipe and it was enough for dinner with leftovers. i think it would taste better with parmesan rather than romano though. maybe that was why it was so salty. try it and let me know what you think.

    ReplyDelete
  3. jayne11:22 PM

    i'm going to try this - it looks delicious

    ReplyDelete

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