Sausage, spinach, and pastina soup


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Recipe by: amÎr

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Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

1 tb Olive Oil 1/2 c Pastina, Tiny Pasta Shells,
3/4 lb Italian Sausage, Sweet -- -Or Tubettini
-casings removed 3/4 c Spinach -- stemmed rinsed
2 lg Onions, Peeled -- coarsely Salt
-chopped Black Pepper -- freshly
1/2 ts Fennel Seed -ground
6 c Chicken Bouillon

------------------------GARNISH----------------------------------
Parmesan Cheese -- freshly -grated

1. Heat the oil in a large casserole over medium heat. Add the
sausage and saute until nicely browned, breaking it up with a fork,
Transfer to a colander and drain.

2. Discard all but 2 Tbs of the fat from the casserole. Add the
onions, garlic, and fennel seeds and cook until the vegetables are
soft and lightly browned. Return the sausage to the casserole
together with the bouillon and pasta and simmer for 6 to 8 mins, or
until pasta is tender; skim off the fat often. Add the spinach and
cook until just wilted. Taste and correct seasoning. Serve hot, with
a grating of Parmesan.

NOTE: Try different combinations of greens; kale, Swiss chard,
escarole are all good, inexpensive choices.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6

From: Dan Klepach Date: 09-21-95 (22:23) (159)
Fido: Cooking

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