| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Home5 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Hot Italian sausage – 1/4" slices |
| 1 |
|
Diced yellow onion |
| 2 |
|
Minced garlic cloves |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Dried sage |
| 2 |
|
Sliced yellow squash |
| 1 |
lb |
Fresh spinach – washed |
| 8 |
c |
Chicken stock |
| 2 |
c |
Cooked white beans |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Directions: In a large stock pot brown the sausage until golden brown.
Remove the sausage and set aside. In the same pot, using the rendered fat
from the sausage, add the onion and saut. until soft. Stir in the garlic,
nutmeg, sage, and squash. Saut. for 2 minutes, stirring often. Add the
fresh spinach and cook just until wilted. Add the chicken stock, white
beans, and salt and pepper to taste. Bring the soup to a boil and let
simmer. To serve, add the sausage back to the soup. Ladle into bowls and
garnish with parsley.
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