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Category: Soups
Prep Time: Cook Time: Total Time:
2 cups dried white beans
1 1/2 pounds bulk Italian sausage
1 cup chopped white onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup white wine
4 large russet potatoes, peeled and diced
3 cups beef stock
3 cups chicken stock
1 bay leaf
1/2 cup heavy whipping cream
3 cups cleaned fresh spinach leaves
3 tablespoons dried Parmesan cheese
Salt to taste
Cook beans according to package directions. Set aside.
Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Saute 3 to 5 minutes. Add garlic, herbs, pepper and wine and saute another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.
Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately. 8 to 10 main-dish servings
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ITALIAN WEDDING SOUP - Cafe-Style
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Category: Soups
Prep Time: Cook Time: Total Time:
2 cups dried white beans
1 1/2 pounds bulk Italian sausage
1 cup chopped white onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup white wine
4 large russet potatoes, peeled and diced
3 cups beef stock
3 cups chicken stock
1 bay leaf
1/2 cup heavy whipping cream
3 cups cleaned fresh spinach leaves
3 tablespoons dried Parmesan cheese
Salt to taste
Cook beans according to package directions. Set aside.
Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Saute 3 to 5 minutes. Add garlic, herbs, pepper and wine and saute another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.
Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately. 8 to 10 main-dish servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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