| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Italian | Soups, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | Italian sausages,casings removed | |
| 1 | Carrot, finely diced | |
| 1 | Celery stalk, finely diced | |
| 1 | Onion, finely diced | |
| 2 | Garlic cloves, minced | |
| 6 | c | Chicken broth (1.5 L) |
| 1 | ( 28 oz.) can chickpeas, rinsed and drained | |
| 4 | c | Coarsely torn spinach, tough stems discarded |
| Pinch cayenne pepper |
INSTRUCTIONS
Heat olive oil, sausage, carrot, celery, onion and garlic in a large frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink. Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors. Remove 4 cups soup and puree in a blender or food processor until smooth. Return to saucepan, stirring to blend. Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft. Yield: 8 Typed in MMFormat by [email protected] Source: Modern Woman Magazine Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Sep 27, 1999
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