SAUSAGE PENNE SOUP
This soup is
"licking the bowl" though! The recipe includes Italian sausages,
onions, garlic, spinach and penne pasta topped with Swiss cheese and melted
provel. Enough said!
INGREDIENTS
- 6 cups spinach
- 1 teaspoon dried basil
- 1/2 medium onion chopped
- 6 cups low sodium chicken broth
- 1 teaspoon dried oregano
- 1 lb Italian sausage
- 2 large cloves garlic minced
- 1 can cannellini beans (15.5 ounce) drained and rinsed
- 1 cup uncooked penne pasta
- 2 tablespoons butter melted
- 2 tablespoons flour
- 4 slices Swiss cheese
- 1 cup shredded provel
- 1 tablespoon dried parsley
- 1 cup water
INSTRUCTIONS
First, brown
sausage in a large pan. Add the onion and cook until tender; about 3-4 minutes.
Add the garlic and cook for an additional 1 minute. Add spinach and cook until
wilted; about 3-4 minutes. Drain any excess fat. Add the chicken broth and
simmer for 20-30 minutes.
Then, add
the beans, oregano, basil, parsley and water. Bring to a low boil.
Add the
penne pasta and cook for about 15 minutes or until the pasta is tender. Lower
the soup.
Preheat the
oven to 400 degrees.
Mix the
melted butter with flour to create a smooth dough (also known as roux). Slowly
add to the soup and stir. Continue cooking over low heat until slightly
thickened.
Divide soup
into 4 ovenproof bowls. Garnish with a slice of Swiss cheese and 1/4 cup
provel. Bake on a cookie sheet for 5 to 7 minutes or until the cheese is
melted. Grill and bake for another 1 to 2 minutes or until lightly browned.
Happy Cooking Time.
