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Categories:
Italian sausage water olive oil onion head savoy cabbage garlic potatoes carrot celery chicken broth tomato garbanzo beans spinach Romano cheese
Viewed: 194 - Published at: 9 years agoIngredients
- 1 lb Italian sausage
- 1/4 cup water
- 2 tablespoons olive oil
- 1 onion, diced
- 1 small head savoy cabbage, cored, shredded
- 3 garlic cloves, minced
- 2 cups Simply Potatoes Diced Potatoes with Onion
- 1 carrot, diced
- 1 stalk celery, chopped
- 8 cups chicken broth
- 1/2 cup sun-dried tomato packed in oil, minced
- 1 cup canned garbanzo beans, rinsed, drained
- 5 ounces Baby Spinach
- 1/2 cup grated romano cheese
Method
- Poke sausages on several sides with a fork. Heat a Dutch oven over medium-high heat. Add sausages and water and cook until water has evaporated and sausages are browned. Add olive oil, onion, cabbage, garlic, Simply Potatoes, carrot and celery to the pot. Cook until the cabbage is wilted. Add chicken broth, tomatoes and garbanzo beans. Bring to boil, then reduce to simmer with lid askew and cook for 30 minutes. Stir in spinach and cook just until it is wilted. Ladle steaming minestra into bowls and pass the Romano cheese to sprinkle on top. Serve with chunks of Italian bread.
