Good Day, all. I hope your day has gone well and that you are safe and sound.
I have a little recipe for you. I hope that you don’t say, soup again! I just get in a creative mood and it has been for soups lately and I have really liked each and every one of them. They will always be here on my blog, forever so I can always find them for later years in case, I lose my memory.
I do hope that you will give this recipe a try-out.
Ok, so here we go! You will need.
1 lb of ground sausage
1-pint jar of canned chicken breast (Y’all know I,m a ferocious canner). Or 1 lb of cooked chicken breast (boiled) and diced up.
1-can of white cannellini beans and 1/2-can of red kidney beans
15-oz can of diced tomatoes 6oz-can of tomato paste
4 chicken bullion cubes or a box of chicken broth or your broth from your boiled chicken breasts with the 4 cubes of bullion added to it.
1 large onion diced 2 sticks of celery washed and diced or 1-TBSP of celery seeds (which I used seeds). 2 TBSP of the squeeze bottle garlic.
1 TBSP of oregano 1 TBSP of basil 2 tsp of Accent 1TBSP of Cavenders Greek Seasoning 1 can of spinach drained.
1 cup of Ditalini noodles (Publix). Parmesan for sprinkling over the top of your soup bowl and some great breadsticks to bake!
Begin with a large pot and fry the sausage along with the vegetables. Keep the small amount of grease in the soup, it will flavor it.
When done add in the seasonings mentioned and 6 large cups of water.
Add in the 4 bullion cubes (Or your type of bullion) Mine is the cheapest way to make broth for anything and I have always used the cubes.
Add in the cooked chicken and the can tomatoes and the can of paste mixed with 3 cans of water.
Drain both cans of beans and add in only 1/2 a can of kidney beans and the whole can of white beans. (Both 15-oz size can) Drain the can of spinach and add in the whole can. If you have fresh spinach or kale that could be used instead of spinach. A huge handful of fresh greens that have been washed and chopped. I did not have kale so I used canned spinach.
Simmer this soup for 1 hour with the lid on the pot so that your liquid does not escape! In the last 8 minutes of the hour, add in only 1 cup of the Ditalini noodles.
Have some fabulous garlic breadsticks baking to coincide with the timing of this awesome soup getting done. I hope that you will love this soup. I know, I do.
Today is just a freebie recipe post that I tossed to you all. I will post again on Tuesday and Saturday. Thanks for stopping by today and share my recipes with your good friends if you wish.
#CONNIEBRECIPESWISDOMFORPENNIES
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