3/4 lb italian sausage links, remove from casing and cut into 1/2 in. pieces
1 onion, chopped
2-3 cloves of garlic
1 yellow squash, sliced
2 cans white beans, rinsed and drained
1 large can diced tomatoes, undrained
2 cans chicken broth
1/2 cup red wine
2 cups spinach
1 tsp italian seasoning
3 tbsp romano cheese, grated
In a soup pot over medium-high heat, brown sausage until fully cooked. Drain grease. Add onion and garlic and cook till translucent. Add squash and sauté about 1 minute. Add remaining ingredients except cheese and simmer until heated through, about 10 minutes.
Sprinkle cheese on top of individual servings. This soup is great served a warm crusty bread, such as ciabatta, or a whole-wheat seeded baguette.
Enjoy!
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