Friday, October 5, 2012

Sausage & Spinach Soup

I'm trying to ignore the fact that, despite the fact that it's autumn in New England, it's 75 and sunny here today. I had already planned on making some comforting soup... global warming be damned, I made it anyway ;)
This recipe is based on one I have made since before my kids were born: a simple and flavorful dish from Cooking Light magazine. The original recipe calls for beans, and I did include them for my kids in tonight's pot. If you happen to notice an errant chickpea in my photos, please forgive the oversight. It was easier to add them when simmering the soup, and then simply keep them out of my own bowl.

Sausage and Spinach Soup
adapted from Cooking Light

12 oz. chicken sausage with spinach
1 cup minced onion
3 minced garlic cloves
1/2 cup water
1 14.5 can organic stewed tomatoes, undrained (such as Muir Glen)
2 cups organic chicken broth
2 cups baby spinach and greens mixture
1 tablespoon chopped fresh basil
1 tsp. dried Italian seasoning

Remove casings from sausage. Cook sausage in a large saucepan coated over medium heat until browned, stirring to crumble. Add onion and garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, 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. Taste for seasoning and serve.