1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese
How to Make It
Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.
Wine note: This delicious soup needs a wine that's crisp and medium-bodied, such as a California pinot gris (aka pinot grigio). The wine's crispness balances the richness of the sausage and the density of the beans. At the same time, the wine's body is substantial enough to stand up to the weight of those ingredients. Try Morgan Pinot Gris "R & D Franscioni Vineyard" 2006 (Santa Lucia Highlands, California), $ -Karen MacNeil
Easy, nutritious, tasty and inexpensive from non-seasonal ingredients. I could not ask for more in a recipe! I wanted to try this because it sounded so easy and accessible. My family loved it! I had fresh herbs on hand but bet it is good with dried too. Thank you!
This came out thick and flavorful, but I added extra broth so I could cook it quite a while longer (probably 45-50 min). I used 2 kinds of turkey sausage (we don't care for sweet Italian), dried herbs, and diced tomatoes. I doubled the recipe and froze some for later. I'd make the same adjustments in the future.
Tasted it right after it was cooked, tasted sort of bland... but the next day all the flavors blended well. Easy to make, simple ingredients, would make again. I used fresh onions, dried herbs and no romano cheese.
I really enjoyed this soup. I have made it twice now and it has even impressed my guests. It was just as delicious from the freezer. I used dried italian seasonings and it was great - it would be truly fantastic with fresh herbs.
I love the fact that the recipe isn't too large - it really does make four servings, so if you are looking for left-overs to freeze be sure to double up.