This is a recipe I found on Pinterest (#addict) for a soup/stew that has been a HUGE hit with the Divas. It freezes well and is a favorite in a thermos for lunch. We also have this as a staple meal for the activity nights so it can be quickly warmed and provides a quick and easy dinner. Being a vegetarian I don't eat this myself but I have made it with out the sausage and it tastes great. I also use gluten free pasta but feel free to walk on the wild side with the regular kind!
The Divas are not big fans of spice (#flavor) so I buy the large mild Italian Sausage and usually use 3-4. Parmesan cheese is a must and if you can splurge use the freshly grated when serving or reheating. If all else fails the cheese powder in a can will do and it's fun for the kids to sprinkle "snow" on their stoup!
Ingredients:
1 lb sweet Italian sausage
2 carrots, peeled and chopped
½ onion, diced
3-4 cloves garlic, minced
4 cups low sodium chicken broth
1 can (15 oz) diced tomatoes with garlic and olive oil (I use Aylmer Accents)
1 can (15 oz) cannellini beans
1 tbsp dried basil
½ tsp salt
½ tsp pepper
½ lb shell pasta
1 handful fresh baby spinach leaves, thinly sliced
Freshly grated parmesan cheese
Directions:
In a large soup pot brown sausage, over medium heat.
Reduce heat to medium and add carrots, garlic and onion.
Saute for approximately 7 minutes, until vegetables are tender. Add diced tomatoes, chicken broth and beans.
Stir in dried basil, salt and pepper. Bring to a boil. Stir in pasta, cover and simmer 7-8 minutes until pasta is cooked.
Remove from heat and stir in spinach until just wilted.
Top with freshly grated parmesan and some sliced baguette
Warm your tummies and warm your heart!
Bon Appetit!
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