Monday, April 20, 2009

Soups On!

While looking online for a new twist on soup, I saw the following recipe and thought it looked like it deserved a taste test. I still had some spinach left in the refrigerator that I didn't need from the stuffed chicken breasts so this seemed like an easy way to use it up. The recipe originates from Kevin at Closet Cooking.

pinach, White Bean & Turkey Sausage Soup

2 Tblsp. olive oil
1-lb. Italian turkey sausage (casing removed and crumbled)
1 onion (chopped)
2 cloves garlic (chopped)
1 pinch red pepper flakes (optional)
4 c. chicken stock (if using homemade stock, this would be about 2-1/2 pints)
1 (19-oz) can cannellini beans or other white bean such as white northern (drained and rinsed)
1 tsp. oregano
1 bay leaf
1 bunch spinach (chopped)
salt and pepper to taste
1 Tblsp. lemon juice

Heat oil in a large stock pot. Add sausage and cook until no longer pink. Drain any grease & set aside. Do not wipe grease from pot.

In the same stock pot, add the onion and saute until tender.

Add the garlic & red chili pepper flakes; saute for a minute.

Next add in the sausage, stock, beans, oregano, and bay leaf. Simmer for 20 minutes.

Add in spinach and simmer until it wilts. Add lemon juice. Remove from heat to serve. (Remove bay leaf before serving.)

Click HERE for printable recipe

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