Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

My Visitors

Locations of Site Visitors

Monday, February 6, 2012

Hearty Sausage Soup

There are many different recipes floating around for this kind of soup.  I adapted this one from the back of Nabisco's Premium Saltine Crackers box.
Mainly, I only changed the kind of sausage and beans--and I used whole grain rotini pasta.
Besides the main ingredients, I like all of the 'background' flavors in here-- because everything blends together so well, nothing in particular stands out to say, "HERE I AM!!!!

  • 1 lb. Italian sausage, sliced (I used a 1 lb. tube of Jimmy Dean sage flavored pork sausage)
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 2 cans (14 oz.) reduced sodium chicken broth
  • 1 broth can water
  • 1 can (15 oz.) white cannellini beans, rinsed (I used black beans, rinsed)
  • 1 can (14.5 oz.) stewed tomatoes, undrained
  • 1 cup rotini pasta, uncooked (I used whole grain rotini)
  • 1/2 to 1 teaspoon salt  (or wait until finished and season to taste)
  • 1 and 1/2 cups baby spinach leaves
  • 1/2 cup shredded Mozzarella cheese
  • Saltine crackers
  • Fry sausage and onions in oil in large saucepan until done (10 minutes?), sirring frequently.  When almost done, add the minced garlic.  Drain fat off.
  • Add chicken broth, water, beans and tomatoes.  Bring to a boil.
  • Stir in rotini pasta and salt; cook 8 minutes or until just tender.  Remove from heat.
  • Stir in spinach leaves; cover.  Let stand 5-10 minutes.
  • Offer shredded cheese at serving time.  Serve with saltine crackers.

1 comment:

  1. Hungry. That is what this post leaves me...I look at the vibrant photos with colorful food beckoning me. I love soups and this one sounds like a wonderful one to use.

    Now to go see how much fresh spinach I have!!