I haven't been doing much cooking as of late, but this evening I had enough time and plan. I made Italian Wedding Soup, even though I am not Italian and no one is getting married.
My Take on Italian Wedding Soup
1/2 white onion, diced
2 cloves garlic crushed
2 T butter
32 oz container chicken broth
1 pound mild sausage, browned and left in bite-sized chunks
1 15 oz. can cannellini beans
par boiled acini de pepe (maybe 3/4 c.)
7-9 oz. fresh washed baby spinach
2 T. chicken stock
few shakes each of
dried basil and oregano
Saute onion and garlic in butter. Add to soup broth in large Dutch oven. Add cooked sausage, (I had venison sausage), beans, par boiled pasta (I didn't measure, but I boiled them for 5 minutes in water before adding them to my soup.), spinach, chicken soup base, and spices. I turned off the heat after I put the spinach in and let it sit for a while then garnished it with Parmesan cheese when ladled into bowls. Dee-licious!
The Montezuma Eagle.
6 hours ago