B
ButterSticks
Guest
¾ pound Turkey Italian sausage links, removed from casing and cut into ½ inch pieces
1 onion, chopped
2 cloves garlic, pressed
1 yellow squash or zucchini, sliced
3 cans Navy beans, rinsed and drained
1 can Italian tomatoes, undrained
2 cans chicken or vegetable broth
2 cups fresh spinach, shredded
1 teaspoon Italian seasoning
In a soup pot over medium heat, brown sausage and fully cook. Drain grease. Add onion and garlic and cook until translucent. Add squash and sauté about 1 minute. Add remaining ingredients and simmer till heated through, about 10 minutes. This soup freezes and reheats wonderfully.
1 onion, chopped
2 cloves garlic, pressed
1 yellow squash or zucchini, sliced
3 cans Navy beans, rinsed and drained
1 can Italian tomatoes, undrained
2 cans chicken or vegetable broth
2 cups fresh spinach, shredded
1 teaspoon Italian seasoning
In a soup pot over medium heat, brown sausage and fully cook. Drain grease. Add onion and garlic and cook until translucent. Add squash and sauté about 1 minute. Add remaining ingredients and simmer till heated through, about 10 minutes. This soup freezes and reheats wonderfully.