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Italian Peasant Soup

Submitted by: Lynn Rutz of Johnstown, PA | Date Added: 16 Nov 2009
Listed in: Soups

2 lb Italian sausage links, casings removed and cut into 1 inch slices

2 medium onions, chopped

6 garlic cloves, chopped

1 lb boneless skinless chicken breasts, cut into 1 inch cubes

2 cans (15 oz each) cannellini or white kidney beans, drained

2 cans (14-1/2 oz each) chicken broth

2 cans (14-1/2 oz each) diced tomatoes, undrained

1 tsp dried basil

1 tsp 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.

Sprinkle with Parmesan cheese, if desired.

Yield 11 servings.