Sausage and Bean Soup
I jotted this recipe down about 4 years ago from a magazine in my Dr.s office, and it has become the one and only soup my 11 year old daughter looks forward to.
1 can drained and rinsed navy beans (I have used everything from chickpeas, to black beans even canned lentils)
1 3/4 cups beef broth
1 small onion diced
1 minced clove of garlic
1/2 tsp. Italian seasoning
1 pkg of hot Italian sausages (4 or 5/pkg) We like this soup with a spicy zip but if that is not for you, mild Italian sausage would be just fine.
The recipe says to slice the sausage, so in the past i would partially freeze them to make slicing easier, but now I just purchase ground sausage meat or squeeze the meat out of the casing and just roll tiny meatballs,
1 small green zucchini
1 small yellow zucchini
1 can diced tomatoes with herbs
1/3 cup dry red wine (never have it so I just always add 1/3 C water)
4 cups water
baby spinach or chopped spinach
Fry sausage slices or balls until brown, then put all ingredients but spinach and cheese in pot.
Bring to boil and simmer until zucchini and onion are tender.
To serve, I put some baby spinach leaves and parmesan cheese in the bottom of the bowls, then ladle hot soup on top and this will be plenty of heat and time to cook the tender spinach leaves.
See you next Friday!