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Wednesday, November 24, 2010

Tuscan Soup with Sausage Meatballs

Presenting the fourth installment in the Gluten Free and You tribute to Fall. The Fall tribute was inspired by Gluten Free and You readers voting Fall their favorite season in a poll a few months ago.

I sincerely hope you enjoy Tuscan Soup with Sausage Meatballs as much as my family and I. We have many fond memories of sharing this meal with family and friends. It is always a hit.  This recipe is from one of my favorite grocery stores, Wegmans

Recipe tip: This recipe calls for hot poultry sausage. I have only ever used mild pork sausage.

1 tbsp. extra virgin olive oil
1 lb. hot poultry sausage removed from casing and rolled into 1 inch balls (I use mild pork sausage)
4 cloves garlic, minced
1/2 cup long grain white rice
1 head (about 1lb.) escarole, washed and cut into 1 inch strips
1 carton (32oz.) chicken stock
3 cans (15oz each) cannellini beans, washed and half mashed into a paste

  1. Heat oil in soup pot over MEDIUM heat. Add sausage balls; sear all around, about 5 min.
  2. Add garlic, rice and escarole;stir. Cover; let steam until escarole is tender, about 5 min.
  3. Raise heat to HIGH. Add stock; bring to boil. Reduce heat to MEDIUM-LOW; simmer, covered about 15 min or until sausage is cooked through and rice is tender.
  4. Add cannellini beans; stir. Simmer for 5 min until soup is completely heated through.
Sprinkle with Italian Classics Grated Romano Cheese and freshly cracked black pepper.

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