Friday, December 6, 2013

Sausage And Spinach Soup With Baguette

About Sausage:

sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curingdrying, or smoking.

About Spinach:

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin Cvitamin Evitamin Kmagnesiummanganesefolatebetaineiron,vitamin B2calciumpotassiumvitamin B6folic acidcopperproteinphosphoruszincniacinselenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.

About Baguette:

baguette  is "a long thin loaf of French bread" that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
A standard baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (40 in) long.

Serves 4-6

Prep time: 5 mins
Cook time: 1 hrs


Italian Sausage, casing removed - ½ lb
Oil - 2 Tbsp of
Small Onion, chopped - 1
Celery, chopped - 2
Garlic, minced - 2 Cloves
Carrots, peeled and diced - 2
Chickpeas, drained and rinsed - 1 , 15 oz can
Chopped Tomatoes - 1 , 15 oz can
Chicken Stock - 4 cups
Spinach, rinsed, stems removed and cut into bite size pieces - 1 lb
Salt and Pepper, to taste
Freshly Grated Parmiggiano Reggiano (parmesan cheese) - ½ cup


1) Take a large soup pot and add oil.

2) Once oil is hot , add the sausage and brake it up a bit with your wooden spoon, and cook it for 3 to 4 min or it develops little bit of brown and its cooked.

3) Now add celery, onion and carrots and season with salt and pepper. Reduce the heat to medium heat and let it cook for 8 to 10 minutes or until the veggies have developed some good color and begin to cook down. Add the garlic and let it cook for 1 minute.

4) Add the chicken stock and canned tomatoes and increase the heat to medium high, allow the mixture to come to a boil.

5) Add the chickpeas and spinach and let the soup cook for 20 minutes. Season with salt and pepper to taste. Turn off the heat and stir in the parmesan cheese.

Serve immediately!

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