A perfect Christmas soup, what with those reds and greens. Also a perfect antidote to all that sugar I know you’ve been nibbling.
I first had this soup at a family get together a few years ago. One of my aunts made it. It’s a hearty and meaty stew. Typically I try to stretch meat in soups but this is one that I usually leave as is.
Italian Peasant Stew
Adapted from Taste of Home
1 pound bulk pork sausage*
2 onions, diced
6 cloves garlic, minced
1/4 t cayenne pepper
3/4 t fennel seed, crushed
1/2 t basil
1/2 t oregano
1 quart diced tomatoes, undrained
1 quart chicken stock
1 quart white beans (whatever you have on hand)
10 oz frozen spinach, chopped, no need to drain
2 cups shredded chicken
Salt to taste
*or use Italian sausage and skip the fennel
Brown sausage and onions. Add garlic the last minute. Add seasonings, stock, tomatoes, and beans. Simmer 30 minutes. Add chicken and spinach and through. I like to make this a few hours ahead and then leave it sit on the stove til supper, reheating if necessary. The extra time blends the flavors beautifully.