Ingredients:
1 lb. Mild Italian sausage
Handful of baby carrots, chopped
1 small yellow onion, chopped
2 tsp. minced garlic
6 cups (1 ½ qts) chicken broth
1 can diced tomatoes, with juice
1 can cannellini beans, drained and rinsed
½ tablespoon dried basil
½ (16-oz) whole wheat shell pasta, uncooked
4 ounces spinach leaves
salt and pepper to taste
1 lb. Mild Italian sausage
Handful of baby carrots, chopped
1 small yellow onion, chopped
2 tsp. minced garlic
6 cups (1 ½ qts) chicken broth
1 can diced tomatoes, with juice
1 can cannellini beans, drained and rinsed
½ tablespoon dried basil
½ (16-oz) whole wheat shell pasta, uncooked
4 ounces spinach leaves
salt and pepper to taste
Directions:
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
2. Add the carrots, onion and garlic and saute until tender and
starting to turn a bit golden, about 7 minutes.
3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring
to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking
until pasta becomes a bit tender, about 7 minutes.
4. Stir in the spinach and cook until just wilted. Taste and
season with salt and pepper, according to your preference.
5. Serve hot garnished with grated parmesan, if desired.
It turned out great, Joel loved it and it made enough for his lunch tomorrow, plus enough for another meal. And, not to mention we had most of the ingredients in our kitchen. WinWin!
#trophywife
