Time 40m Yield 10 serving(s) Number Of Ingredients 11 Steps:
In a large pot, cook sausage over medium heat until browned and no longer pink; drain. Add onions and garlic; saute until tender. Add chicken; saute and stir until no longer pink. Add in the beans, broth, tomatoes, basil, and oregano; stir to mix. Cook uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with parmesan cheese sprinkled on top.
Time 25m Yield 11 servings (2-3/4 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Time 1h Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 275 degrees F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool. Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes. Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes. To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat olive oil in heavy 4 quart sauce pan. Cut sausage into 1/2 inch pieces. Brown sausage in pan until no longer pink. Add onion and garlic and stir until softened. Add spinach, chicken broth, diced tomatoes, beans and red pepper. Heat to a boil and simmer for 15-20 minutes. Ladle into bowls and sprinkle with parmesan cheese.
