Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti

(from Lucianolinda’s recipe box)

Source: Southern Living October 2011

Categories: Soup- Stew- Chowder- Chili

Ingredients

  • 1 (16 oz.) pkg. mild Italian sausage
  • 2 tsp. olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 (48 oz.) container chicken broth
  • 2 (15 oz.) cans cannellini beans, drained and rinsed
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 tsp. dried Italian seasoning
  • 1 (5 oz.) pkg. baby spinach
  • 1/4 cup hopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Freshly shaved Parmesan cheese
  • Parmesan-Pepper Cornbread Biscotti

Directions

  1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven. Saute onion in hot drippings 3 minutes or until tender. Add garlic, and saute 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
  2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
  3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.

  4. makes 12 cups

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