Thursday, August 26, 2010
Light of the World
Sunday, August 22, 2010
"Final painting of "Morning Has Broken" and fave recipe
Cheesy Spinach Lasagna Soup
Serves 4 generously
1 pound Italian sausage, squeezed from casings
1 large onion, chopped
6 cloves garlic, minced
2 teaspoons dried basil or 2 Tablespoons fresh basil
2 teaspoons oregano
`1 teaspoon anise seed
4 cups of chicken broth
1 141/2 ounce can petite diced tomatoes
1 8-Ounce can of tomato sauce
1 cup mini farfalle pasta
2 cups fresh spinach, chopped
8 ounces fresh mozzarella, diced ( I used smoked mozzarella)
1/2 cup fresh Parmesan, cheese shredded
Brown sausage in a large saucepan over medium heat until crumbly. Remove the sausage from the pan and drain all but 1 Tablespoon of fat. Add the onion to the pan and saute over medium heat until tender, about 5 minutes
Return the sausage to the pan, stir in the garlic, basil, oregano, and anise seed, and cook for 2 minutes. Add the chicken broth, diced tomatoes and tomato sauce, and bring to a boil. Stir in the pasta and cook according to the package directions, until the pasta is al dente.
Remove the saucepan from the heat and stir in the spinach and mozzarella. Serve the soup immediately, topped with Parmesan cheese.
Per serving: 303 calories.