I think I have mentioned in prior posts that I frequently receive requests to try new products that you, my readers, might be interested in. When Man Cave Craft Eats sent me a request, I took one look at their product line of meats/sausages and immediately was interested. Not only did their product line look interesting, they also have a program they sponsor called Bite Back/Fight Hunger program. For every package they sell, they provide a single meal for a needy child. Between their product line and community support program, I sent them a note that I would love to try their products. Not long after, a cooler arrived on my porch from Minnesota with a wonderful assortment of their products. The entire assortment they sent me is mouthwatering. The first one I tried was their Chicken Sausage with sun-dried tomato, basil and garlic. It took some thought as to what recipe could I create that would highlight this product. Out came my soup pot, the rest is history I have to admit I think this is one of the best soups I have made, with the garlic croutons on top, it was like eating bruschetta in a bowl. From a group of food entrepreneurs who started with two folding chairs and a table at the Minneapolis Farmers Market, they have certainly won me over as a fan.
Man Cave Craft Eats is available at select retailers nationwide, including Giant, Food Lion, HyVee, Publix (coming in April), and more.
Bruschetta Soup
Ingredients
- 1 pound chicken sausage - I used Man Cave Craft Eats brand
- 2 stalks celery, diced
- 1 carrot, diced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 15 oz cans cannellli beans, rinsed and drained
- 1 15 oz can diced tomatoes
- 1/2 cup red wine
- 32 oz. chicken broth
- 3 cups fresh spinach
- salt and pepper, to taste
- garlic croutons
- grated Parmesan cheese
Instructions
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In a large dutch oven over medium-high heat add olive oil, cook sausage, onion, celery and carrots for 5 - 8 minutes until soft. Add the beans, can of tomatoes with juice, red wine, and broth. Bring to a boil, reduce heat to low, cover and cook 40 minutes. Stir in spinach, cook an additional 15 minutes. Salt and pepper, to taste. Ladle into bowls, top with garlic croutons and grated Parmesan cheese.
Garlic Croutons
Preheat oven to 350 degrees. Cube french bread into 1-inch cubes. In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add 1 clove of minced garlic. Cook over medium heat stirring constantly for 1 minute. Remove from heat. Toss cubes with the garlic butter, pour onto a foil-lined baking sheet and bake for 15 minutes. Stir cubes once or twice while cooking.
If you are using plain chicken sausage - I would add 2 tablespoons diced sun-dried tomatoes, 1 tablespoon minced fresh basil and 1 clove of garlic, minced, along with the celery and carrots.