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Etruscan Peasant Soup

1 tablespoon olive oil
1 pound Italian Sweet Sausage Links, cut into 1/2-inch pieces (lower fat or turkey sausage, if available)
1/2 pound Tyson Holly Farms Boneless Skinless Chicken Breast, cut into 1 1/2-inch pieces
3/4 cup chopped onion
2 cloves garlic, minced
2 cups fresh spinach, washed, stems removed and rough chopped
14 1/2-ounce can no-fat chicken broth
14 1/2-ounce can Del Monte Diced Tomatoes With Basil, Garlic & Oregano, undrained
15-ounce can cannellini beans, drained
1/2 teaspoon crushed red pepper (optional)
2 tablespoons grated Parmesan cheese

In heavy 4-quart pan, heat olive oil. Brown sausage link pieces and chicken pieces until no longer pink. Add onion and garlic and stir fry 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. Sprinkle grated Parmesan cheese on top. Serve with crusty Italian bread and robust red wine, if desired.

Makes 4-5 servings.

Pat Harmon

Thursday, July 15, 1999

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