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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
11 Servings
Prep/Total Time: 25 min.
Ingredients
1 pound
Johnsonville® Mild Italian Sausage links
, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces
each
) white kidney
or
cannellini beans, rinsed and drained
2 cans (14-1/2 ounces
each
) chicken broth
2 cans (14-1/2 ounces
each
) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional
Directions
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.
Yield: 11 servings (2-3/4 quarts).
Nutrition Facts:
1 serving (1 cup) equals 169 calories,
© Taste of Home 2013
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Italian Peasant Soup
(continued)
Nutrition Facts:
7 g fat (2 g saturated fat), 39 mg cholesterol, 471 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein.
© Taste of Home 2013