If you read my blog fairly often, you might think I just posted this; I even asked this myself but they are different soups with similar ingredients. I adapted this from a recipe I found on allrecipes.com submitted by domesticgoddess. It comes together quickly and tastes great and fits the bill here. We overcame a meter of snow here yesterday, yes snow in March. It’s starting to feel like spring but I guess not.
So if you want a nice warming soup, you should check this out. I think the only thing I had to go out to buy was the summer squash and I ended up buying a small box of wine as I don’t really drink red wine so I wasn’t going to do my ‘norm’ and finish a bottle, you know so I’m not going bad.
Tuscan bean soup and Italian sausage
Fertilizer soup with lots of flavor
- 3 Links Italian sausage, cooked Diced or shell removed and burst
- 1 medium Onion cut into cubes
- 1 Yellow summer squash halved and sliced
- 2-3 cloves garlic ground
- 32 ounce Low sodium chicken soup
- 2 15 oz cans White beans Cannellini, washed and drained
- 1 15 oz can Diced tomatoes
- ⅓ Goblet Red wine
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- 3 tablespoon Freshly grated Parmesan-Reggiano cheese
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Cook sausage and onion in a large pot over medium-high heat until the sausage is lightly browned and the onion is soft, about 5-7 minutes.
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Add pumpkin, garlic and Italian seasoning; Cook while stirring, until you smell the garlic, about a minute.
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Stir in chicken soup, beans, tomatoes and wine. Bring to a boil, lower the heat and cook uncovered for about 15 minutes. Stir in the spinach and cook until it just starts to wilt. About a minute or so. Serve hot with cheese.
