TUSCAN WHITE BEAN AND SAUSAGE SOUP--BONNIE'S
Photo is my own. Recipe from the internet by Chef Mike Monohan
Featured Pinch Tips Video
- package mild italian sausage, casings removed
- cup matchstick carrots, diced fine
- bag pre-washed fresh spinach
- zuchinni sliced
- onion, diced
- cloves of garlic, minced
- teaspoons of beef granules
- jar classico italian sausage with peppers and onions sauce
- cup chardonay wine
- cup cooked ditalini noodles, or other small pasta
- cups of water
- cans 15 ounce cannelini or any white beans, rinsed and drained
- tablespoon olive oil
1Put a small sauce pan on to boil water for the pasta. Add 2/3 cup to the boiling water. When it is done, drain and set aside.
2Remove the sausage from the casings. Cut each sausage into one-inch pieces. Take each piece and roll into a meat ball.
3Heat a large soup pot over medium heat for one minute, add the sausage balls and brown them. Remove and set aside. Saute the carrots in 1 tablespoon olive oil until soft, add the onions and garlic, cook two minutes, add the zuchinni, cook 1 minute more.
4Add 4 cups of water to the pot. Add 5 teaspoons of beef granules to the last cup of water, stir to mix well and pour in the pot, stir gently.
5Let soup simmer on low for 10 minutes. Add the pasta, the Classico pasta sauce, the wine and the whole bag of washed spinach. Simmer for 5 minutes.
6Add the beans and cook 5 minutes more, or until heated through, stirring occasionally. Sprinkle with parmesan cheese and serve with crusty Italian Bread. Bon Appetite! Enjoy!
7Cook's Tip: Salt and pepper to taste at the table. Hot sauce if desired. Ham may be substituted (1 cup) for the sausage, but we prefer the meatballs of sausage.