Italian Peasant Soup Food
ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
ITALIAN PEASANT SOUP
I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
- Add onions and garlic; saute until tender.
- Add chicken; saute and stir until no longer pink.
- Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
- Cook uncovered, for 10 minutes.
- Add the spinach and heat just until wilted.
- Serve with parmesan cheese sprinkled on top.
ITALIAN PEASANT SOUP
An awesome soup that is very filling and great all year round. - I used turkey sausage but it is very good with a smoked sausage as well.
Provided by AndreaTate
Categories Penne
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
- Add onions and garlic; sauté until tender.
- Add in the beans, broth, tomatoes, carrots, basil, and oregano; stir to mix. Cook uncovered for 10 minutes.
- Add the spinach and heat just until wilted.
- Add the cooked penne noodles last.
- Serve with parmesan cheese sprinkled on top.
Nutrition Facts : Calories 458.5, Fat 9.1, SaturatedFat 3.6, Cholesterol 35.5, Sodium 1581.1, Carbohydrate 64.8, Fiber 11.6, Sugar 4.8, Protein 32.6
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