ITALIAN SOUP, PARMESAN, PEPPER CORNBREAD BISCOTTI

Hearty Italian Soup with Parmesan- Pepper Cornbread Biscotti

Hands-on Time Total Time Yield

40 Mins 2 Hours 40 Mins Makes 12 cups

   SOUTHERN LIVING

Ingredients

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

How to Make It

Step 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.

Step 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.

Step 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.