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Soup: Tuscany Soup*

Source of Recipe

recipelink.com


Recipe Introduction

Brunch 2/19/06...Superb!

List of Ingredients

5 1/2 cups chicken broth
1 container chicken stock
1 cup heavy cream
4 medium new potatoes (scrubbed clean-do not peel)
4 cups chopped fresh spinach
1 lb. HOT Italian sausage (spicy)
1/4 tsp. pepper
1/4 tsp. crushed red pepper flakes
2 Tbs. minced garlic
1 tsp. marjoram
2 tsp. dried basil flakes
1 can cannelli beans (white beans) drained and rinsed
4 Tblsp. butter (1/2 stick)


Recipe

Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2-inch thick.

Combine the broth, stock and cream in a saucepan over medium heat. Slice the unpeeled potatoes into 1/4-inch slices, then quarter the slices and add them to the soup.

Add the sausage, spinach and beans to the soup.

Add spices and let the soup simmer for about an hour. Stir occasionally. Before serving, drop in one half stick of butter. Stir. Check seasonings and adjust if necessary.

SERVES 12