| Chef2Chef Recipe Club - Volume 1 Number 037 - November 6, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club. Today is day two of recipes from Sharon Sanders selections from her new cookbook, Cooking Up an Italian Life. Did anyone try that recipe from yesterday? What a fun sauce! Just the right amount of heat. Enjoy today's offering, Eat Italian,Be Happy! ------------------------------------------------------------------------ Beans, Greens, and Sausage Soup Seedless Red Grapes Serves 4 to 6 The hearty flavor of this soup belies its brief cooking time. 12 ounces mild or hot Italian sausage, casings removed 3 large cloves garlic, minced 1 tablespoon rubbed dried sage leaves 3 cans (15 /12 ounces each) cannellini beans, rinsed and drained 3 cans (14 1/2 ounces each) chicken broth 4 cups water 1 cup macaroni 1 bag (6 ounces) baby spinach leaves, stems removed 1 tablespoon red or white wine vinegar 1/8 teaspoon salt 1/4 teaspoon ground black pepper Grated Pecorino Romano cheese Seedless Red Grapes Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings. Add the garlic and sage. Cook for about 1 minute, or until fragrant. Add the beans, broth, and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes. Transfer about half of the beans, and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with Pecorino Romano at the table. Serve the grapes after the soup. [Note] Any small dried pasta may replace the macaroni. Shopping List: 1 bag (6 ounces) baby spinach leaves 1 pound seedless red grapes 3 cans (15 /12 ounces each) cannellini beans 3 cans (14 1/2 ounces each) chicken broth 1 cup macaroni Grated Pecorino Romano cheese 12 ounces mild or hot Italian sausage, casings removed 1 tablespoon rubbed dried sage leaves ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |