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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

  1. 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.