Sausage & Penne Soup

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 tsp Basil, dried
  • 1/2 can Cannellini beans
  • 2 large cloves Garlic
  • 1/2 Onion, medium
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, dried
  • 6 cups Spinach

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup Penne pasta

• Baking & Spices

  • 2 tbsp Flour

• Dairy

  • 2 tbsp Butter
  • 4 slices Swiss cheese

• Beer, Wine & Liquor

  • 2 tbsp Whiskey

• Liquids

  • 1 cup Water

• Other

  • 1 cup Shredded provel

Found on smalltownwoman.com

Description

Ingredients

• 1 lb Italian sausage
• 1/2 medium onion chopped
• 2 large cloves garlic minced
• 6 cups spinach
• 2 tablespoon whiskey
• 4 cups low sodium chicken broth
• 1/2 can cannellini beans (15.5 ounce) drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 cup water
• 1 cup uncooked penne pasta
• 2 tablespoons butter melted
• 2 tablespoons flour
• 4 slices Swiss cheese
• 1 cup shredded provel

Directions

• Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add whiskey and using spoon remove brown bits from the bottom of the pan. Add chicken broth and simmer 20-30 minutes.
• Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.
• Preheat oven to 400 degrees.
• Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened.
• Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and 1/4 cup provel. Bake on cookie sheet for 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1-2 minutes or until lightly browned.