Italian vegetable bean soup

January 26, 2010

Preparation time: 10 minutes

Cooking time: 24 minutes

Serves: four

8 oz sweet or hot Italian turkey sausage, casing removed

2 cloves garlic, minced

2 each of carrots and celery stalks, halved and thinly sliced

1 onion, diced

5 cups chicken stock

4 roma tomatoes, chopped

1/2 cup orzo (or any other small pasta)

2 cups chopped fresh spinach

1 can (19 oz/540 ml) white kidney beans, drained and rinsed

2 tbsp grated Parmigian-Reggiano cheese

4 large basil leaves, torn (optional)

In large saucepan over medium heat, cook sausage, stirring to crumble, for three minutes. Increase heat to medium-high. Stir in garlic, carrots, celery and onion; saute for four minutes or until sausage is no longer pink.

Add stock, tomatoes and orzo; bring to boil over high heat. Reduce heat to low; cover partially and simmer, stirring occasionally, for eight minutes or until pasta is tender. Stir in spinach and beans. Ladle into bowls and top with Parmesan, and basil (if using).

~ Recipe courtesy of Foodland Ontario