Bean & Sausage Soup
If you like pasta, cook ditalini orelbows separately and add 1/2 cup to each serving.
Equipment
- Dutch oven
Ingredients
- 5 Italian pork sausage links
- 1/4 c. onion diced
- 3 cloves garlic minced
- 1 t. olive oil
- 1 t. salt
- 1/4 to 1/2 t. red pepper flakes
- 15- oz. can diced tomatoes
- 32- oz. container chicken broth
- 2 15- oz. cans white kidney beans
- 4 c. spinach torn
Garnish:
Instructions
- In a Dutch oven, sauté sausage, onion and garlic in oil until sausage is golden.
- Remove sausage links and slice into one-inch pieces; return to pot.
- Add remaining ingredients except garnish.
- Cover and bring to a boil.
- Reduce heat to low; simmer, covered, for 2 to 3 hours.
- Garnish with cheese