This soup is hearty and is great served on a cold evening with a piece of crusting italian bread, some great olive oil for dipping and a mixed green salad.
Ingredients:
Italian turkey sausage: (2) hot and (2) sweet (Jenni-o Turkey Store is the best)-remove from casing
3 large Carrots, cut into half moon shapes about 1/4 inch in size (don't worry about being exact)
1 medium Onion, diced large
2 stalks Celery, diced
2 tsp Italian Seasoning
4 large Garlic cloves, smashed then chopped
3/4 cup cut green beans (fresh or frozen)
2 (15oz) cans diced tomatoes, any flavor you choose. I used garlic and onion.
1 (15oz) can of any bean you choose, drain only half the liquid
1/2 box frozen spinach or 1 1/2 cups packed, fresh baby spinach (whatever you have on hand)
1 large zucchini, cut into 1/4 moons
1 medium yellow squash, cut into 1/4 moons
2 tablespoons chicken base
1 Tablespoon tomatoe paste
2 tablespoons olive oil
Water
Small soup pasta - about 1/2 the box, cooked as directed on the box
Parmesan cheese
In a large soup pot, brown the sausage, remove from pot and set aside, leaving whatever liquid forms in the pot.
Add olive oil and heat. Add the onions, carrots, celery and garlic and italian seasonings. Sprinkle in a little salt to release the moisture from the vegetables. Cook until onions are translucent.
Add in chicken base and tomatoe paste. Cook for 1 minute. Add back th sausage and stir to combine.
Add in Tomatoes with juice, beans, green beans, squash and zucchini. Add enough water to cover by about an inch. Bring to a boil and then lower to a slight simmer. Cook for about 30 minute.
At the end add the Spinach and pasta. Heat through and serve with grate parmesan cheese
