I’ve been in such a soup mood lately (I guess it’s been the cold weather). Three huge pots in the last couple of weeks. Over the weekend I tried out a new recipe that I got from a lady at the grocery store. We were casually chatting about making soup (it was obvious by what was in our carts) and she shared her family’s favorite soup recipe with me. It from an old issue of Sunset Magazine (circa 2003).
Both my hubby and I loved it (as did my sister-in-law, her husband and their daughter). They stopped by to catch the end of the 49’er game with us and although they’d already eaten, they each helped them self to a small bowl. This recipe (especially the way I made it) made a huge amount, we’ll all be enjoying some this week.
Do you like Triscuits? Have you ever tried this type? Super Yummy!!
- 2 lbs. hot or mild Italian Sausages
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 3 quarts chicken stock
- 2-14 1/2 oz. cans diced tomatoes (undrained)
- 2-15 oz. cans cannellini beans, rinsed and drained
- 1 TBSP dried basil
- 2 cups large pasta shells
- 4 quarts (approx 12 oz) fresh spinach leaves
- Salt and pepper to taste
- Parmesan cheese
- Squeeze sausages from casing and cook over med. high heat until browned. Break apart as you cook.
- Discard all but 1 TBSP fat
- Add carrots, onion and garlic. Cook until veggies are tender.
- Add broth, cooked sausage, tomatoes, beans and basil. Bring to a boil.
- Add pasta, reduce heat and simmer, covered until pasta is tender.
- Add spinach.
- Salt & pepper to taste.
- Serve with grated parmesan.