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      RECIPE TITLE "Italian Sausage Soup" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields 4 servings time-- difficultyeasy

      RECIPE INGREDIENTS

    1 pound Italian sausage
    1 clove garlic, minced
    2 (14 ounce) cans beef broth
    1 (14.5 ounce) can Italian−style stewed tomatoes
    1 cup sliced carrots
    1 (14.5 ounce) can great northern beans, undrained
    2 small zucchini, cubed
    2 cups spinach − packed, rinsed and torn
    1/4 teaspoon ground black pepper
    1/4 teaspoon salt

    50 Chowders
    50 Chowders Writing in the same practical and unintimidating style that made his previous books classics, award-winning chef Jasper White presents the first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant color. The chief strength of this book lies in its enthusiastic descriptions and expert presentation of an astonishing range of chowders, from cherished favorites like New England Clam, Manhattan Red, and Corn to exotic newcomers like Bermuda Fish Chowder (best served with an inspired side-pitcher of rum), Pheasant and Cabbage Chowder, and Nantucket Veal Chowder.

      RECIPE METHOD

    In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.


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