Monday, November 24, 2008

Sausage and Rice Soup with Spinach

1 1/2 cups water
1/2 cup uncooked wild rice
1 pound turkey Italian sausage
1 teaspoon olive oil
3 garlic cloves, crushed
3 cups water
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
3 (16-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
3 cups torn spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated fresh Parmesan cheese

Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.

Cook the sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Drain sausage; set aside.

Heat oil in Dutch oven over medium-high heat. Add garlic, and sauté for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese.

--Adapted from Cooking Light magazine

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