Italian Peasant Soup Recipe
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. —Kim Knight
Hamburg, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 11
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 medium onions chopped
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 6 garlic cloves chopped
- shredded parmesan cheese optional
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cans (14-1/2 ounces each) diced tomatoes
- 1 pound italian sausage links casings removed and cut into 1-inch slices
- 2 cans (15 ounces each) white kidney or cannellini beans rinsed and drained
- 6 cups fresh spinach leaves chopped
- Carbohydrate 3.36837912763356 g
- Cholesterol 55.2557978 mg
- Fat 13.534308628076 g
- Fiber 0.799045469568594 g
- Protein 16.2086164507113 g
- Saturated Fat 4.80607408363249 g
- Serving Size 1 1 serving (121g)
- Sodium 342.276660472705 mg
- Sugar 2.56933365806496 g
- Trans Fat 0.868152624906632 g
- Calories 203 calories
Directions In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired. Yield: 11 servings (2-3/4 quarts). Originally published as Italian Peasant Soup in Quick Cooking January/February 2003, p27 Nutritional Facts 1 serving (1 cup) equals 169 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 471 mg sodium, 11 g carbohydrate, 3 g fiber, 16 g protein. Print Add to Recipe Box Email a Friend
