We’re having sort of a rough time of it, food-wise, in our household lately. Both V and I are attempting to diet, and for him, this means eating a lot of protein. (I haven’t really determined yet what it means for me – apparently so far, not much.) We all know I cook a lot of pasta, which has dubious nutritional value…but I also cook a lot of spinach, which has good protein…I’m just starting to run out of ideas because I have a certain comfort zone when it comes to cooking. HELP! This isn’t good!
I found this one on Foodgawker awhile ago and for some reason had never made it, even though it incorporates several of my favorite things. It seemed like a good choice for tonight, and it was – very hearty and very satisfying. I believe V found it to be sufficiently protein-rich.
Tuscan Sausage Soup
(adapted from Dainty Chef)
- 1 lb Italian sausage
- 1 small yellow onion, diced
- about 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can cannellini or navy beans
- 1 tbsp dried basil
- 1 tbsp dried Italian seasoning
- 1/2 lb small pasta such as elbows or shells
- 3 or 4 oz baby spinach
- grated Parmesan
Cut up the Italian sausage into slices about a half-inch thick. Put a little bit of olive oil in the bottom of a deep, large pan and add the sausage slices. After letting it brown for a few minutes, add your chopped onion, carrots, and minced garlic. Cook for a few minutes until softened. Add the broth, diced tomatoes, beans, basil, Italian seasoning, and pasta; bring to a boil and then let it simmer for 7-10 minutes or until the pasta is al dente-ish. Add in the baby spinach and stir around until it wilts. Serve with however much parmesan your little heart desires.
I love how simple this recipe is, and I love that it’s another one where the pasta cooks in the same pot as everything else so I’m only getting one pan dirty. It’s the little things, I tell you.