| 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 cjhartlin@email.msn.com Source: Modern Woman Magazine
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Sep 27, 1999
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