October 5th, 2004

moosebeach

Soup of the Gods, aka Italian Peasant Soup

Hey lucky13charm, here's that recipe you wanted!

Italian Peasant Soup

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 carlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 cans (15 ounces each) cannellini or white kidney beans, drained
2 cans (14.5 ounces each) chicken broth
2 cans (14.5 ounces each) diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain. Add onions and garlic; saute until tender. Add chicken; cook and stir until no longer pink. Stir in the beans, broth, tomatoes, basil and oregano. Cook, uncovered, for 10 minutes. Add spinach and heat just until wilted. Serve with Parmesan cheese if desired.
Yield: 11 servings (2-3/4 quarts)
Nutritional Analysis: One 1-cup serving (prepared with turkey Italian sausage and reduced-sodium chicken broth; calculated without Parmesan cheese) equals 220 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 598 mg sodium, 20 g carbohydrate, 5 g fiber, 22 g protein
Diabetic Exchanges: 2-1/2 lean meat, 1 starch

I'm not a big fan of kidney beans, so I throw in a package of DiGiorno tortellini instead of the beans. And of course, in my world, the Parmesan cheese is never optional!!