Rustic Tuscan Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large onion, diced2 TBS Olive OIl6 cloves garlic, smashed (or 2 TBS ready-diced garlic)4 Al Fresco Gluten Free Garlic Sausages, chunked14.5 oz. can of tomatoes with the juices7 yellow (or red) potatoes3 cups fresh spinachsalt and pepper to taste1 TBS bouillon (or 3 cups broth)can of kidney beans, drained and rinsed well 3 cups water. (Increase to 6 cups, if using bouillon.)TBS Italian SeasoningBasil and Oregano, to taste. (I add a lot from my garden. So much so that you cannot look at the soup without seeing flakes. Fresh is best. Dried from your own garden is better... if you must, use the store bought stuff, but it will not taste as good.)
In a stock pot, add you oil, onions, sausage and garlic. Stir until everything is well coated. Turn on medium flame and stir occasionally, making sure not to let anything burn.
While you are waiting for the onions to go clear, chop the potatoes, and add to the pot.
When the onions are clear, add the broth/water and all the rest of the ingredients EXCEPT for the spinach.
Turn up to high and allow it to come to a bubbling boil. Cover, and turn down to simmer for about 20 minutes, or until the potatoes are done.
When potatoes are done, add the spinach, stir and serve.
If you wish to cook this in a crock pot you can dump everything into the pot on high if you want it in 4 hours. (Low if you will be gone all day.) Add the spinach last, also.
Makes 12 1 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user AUBREYJO.
While you are waiting for the onions to go clear, chop the potatoes, and add to the pot.
When the onions are clear, add the broth/water and all the rest of the ingredients EXCEPT for the spinach.
Turn up to high and allow it to come to a bubbling boil. Cover, and turn down to simmer for about 20 minutes, or until the potatoes are done.
When potatoes are done, add the spinach, stir and serve.
If you wish to cook this in a crock pot you can dump everything into the pot on high if you want it in 4 hours. (Low if you will be gone all day.) Add the spinach last, also.
Makes 12 1 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 4.8 g
- Cholesterol: 23.4 mg
- Sodium: 834.8 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.5 g
- Protein: 9.3 g
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