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Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti
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| 1 (16-oz.) package | mild Italian sausage |
| 2 teaspoons | olive oil |
| 1 large | onion, diced |
| 2 | garlic cloves, minced |
| 1 (48-oz.) container | chicken broth |
| 2 (15-oz.) cans | cannellini beans, drained and rinsed |
| 2 (14.5-oz.) cans | diced tomatoes |
| 1 teaspoon | dried Italian seasoning |
| 1 (5-oz.) package | baby spinach |
| 1/4 cup | chopped fresh parsley |
| 1/4 cup | chopped fresh basil |
Freshly shaved Parmesan cheese
Parmesan-Pepper Cornbread Biscotti
Preparation
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.
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