Back along time ago my good friend Steve (and hiking partner) made this soup up for a get together for our hiking group. Since then we often badger him to bring it over - it is that good!
You asked for it, you got it! Straight from Momma's kitchen in a
backwater village in Italy. (Now everyone can bring some, right?)
ITALIAN WEDDING SOUP
1 lb Italian Sausage links, casings removed and cut into 1" slices
2 medium onions, chopped
6 garlic cloves
1 lb boneless, skinless chicken breast, cut into 1" cubes
2 cans (15oz) cannelloni or white kidney beans, rinsed and drained
2 cans (14 ½ oz) chicken broth (I use lower sodium)
2 cans (14 ½ oz) diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese
In a soup kettle, cook sausage over medium heat until no longer
pink; drain. Add onions & garlic, sauté until tender. Add chicken;
cook and stir until no longer pink. Stir in the beans, broth,
tomatoes, basil & oregano. Cook, uncovered for 15 minutes.
(Although simmering for longer makes it tastier!) Add the spinach
and heat until just wilted. Serve with Parmesan cheese.
YIELD: 11 servings (2 ¾ quarts)