Recipe by Campbell's Kitchen
"This hearty and colorful stew packed with sausage, onion, tomatoes, beans, pasta, spinach leaves and Romano cheese is sure to satisfy even the hungriest family member."
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hot Italian pork sausage, casing removed
3 1/2 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
chopped fresh basil leaves
2 (14.5 ounce) cans
diced tomatoes seasoned with garlic, oregano and basil
1 (16 ounce) can
white kidney beans (cannellini), rinsed and drained
uncooked elbow pasta
1 (6 ounce) package
fresh baby spinach leaves, washed
grated Romano cheese
This recipe was AWESOME. It was so good that my husband went back to the leftovers just 1.5 hours after dinner! I did make some minor changes based on what I had in the house (parm instead of romano like the other reviewers), but the big change I made was to use kale instead of spinach. I would definitely recommend the kale -- its not as wilty as spinach, holds up better in leftovers, and adds a nice different bit of texture to the dish. Also, I did keep the amount of meat recommended in the recipe, and would definitely do both the sausage and ground beef. It's meaty, but oh so good (and I'm not a huge meat person)!
delicious! so flavorful & hearty. I omitted the ground beef-it would have been too much meat, and probably would have changed the flavor - believe me, it doesnt need it. Also substituted light red kidney beans and parmesean cheese. It's a favorite of ours now.
This turned out really well, even with my "healthier" adjustments. I'm quite surprized. I used one pound ground turkey instead of ground beef and I used all organic chicken broth. I did not have white kidney beans but I did have organic chickpeas, which I used in their place. I did not have fresh basil so I used a good measure of dried basil. Because I'm watching my carbs, I used about a cup or so of cauliflower instead of pasta that I cooked in the same organic chicken broth that I used in the soup. After tasting it, I added about a teaspoon or so of crushed red pepper flake. Really surprizingly good and really great using pantry items I already had on hand. NOTE: I did use almost all organic ingredients where I could.
Very yummy! Liked it better without the ground beef; used Parmesan cheese I had on hand. Note: Do NOT use more than 1/2 pasta.
My Mom gave me this recipe last year, she get it in an email from Cambell's Kitchen and it is my favorite soup in the world. Since the first time I made it, my roommates refer to is simply as 'the soup'. The only change I make is that I use dried basil instead of fresh, simply because its easier. This is a wonderful winter soup that is delicious and easy to make!
Fabulous. I doubled the sausage and omitted the beef. Used one 28 oz. can of plum tomatoes that I had immulsified with a hand blender and added fresh thyme, parsley, basil and dry oregano. Simmered until thickened and then added the pasta. Couldn't stop eating it and kids/hubby also gave it two thumbs up. Made it a second time w/ half italian sausage and half ground turkey. Great too!!
Like another reviewer, I read a story in Real Simple magazine and this dish sounded so good that I came online to find a recipe. I'm so glad that I found this one! The only changes that I made were to use pinto beans instead of white kidney, dry basil instead of fresh, and a good parmesan instead of the Romano. I thought it would be too much meat, but it's definitely not! My husband and my dad loved it as well. So flavorful and delicious! Give it a try; you won't be disappointed!
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