Adapted from some online recipe or other:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Saute onion and garlic in olive oil. Add chicken stock and
simmer for 15 minutes. Add sausage balls and beans; simmer
for 10 minutes. Add zucchini; simmer for 5 minutes. Add
spinach and let it wilt in the soup while I wander around
rounding up a bowl, a glass of ice water, something to read
while I eat, etc.
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
Adapted from some online recipe or other:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Saute onion and garlic in olive oil. Add chicken stock and
simmer for 15 minutes. Add sausage balls and beans; simmer
for 10 minutes. Add zucchini; simmer for 5 minutes. Add
spinach and let it wilt in the soup while I wander around
rounding up a bowl, a glass of ice water, something to read
while I eat, etc.
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
On 2025-07-19, Cindy Hamilton <chamilton5280@invalid.com> wrote:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
Skip the beans. Substitute penne pasta. Just a thought. May need water.
On 7/19/2025 2:01 PM, ItsJoanNotJoAnn wrote:
On Sat, 19 Jul 2025 17:07:53 +0000, Cindy Hamilton wrote:
Adapted from some online recipe or other:Maybe smidge more spinach or how about a bit of chopped
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
cabbage? It's not what you're looking for, but how
would a smidge of grated carrot be in this soup?
Anyway, it sounds rather hardy.
Pukeworthy enough before the Brassicas.
Adapted from some online recipe or other:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Saute onion and garlic in olive oil. Add chicken stock and
simmer for 15 minutes. Add sausage balls and beans; simmer
for 10 minutes. Add zucchini; simmer for 5 minutes. Add
spinach and let it wilt in the soup while I wander around
rounding up a bowl, a glass of ice water, something to read
while I eat, etc.
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
On 7/19/2025 1:07 PM, Cindy Hamilton wrote:
Adapted from some online recipe or other:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Saute onion and garlic in olive oil. Add chicken stock and
simmer for 15 minutes. Add sausage balls and beans; simmer
for 10 minutes. Add zucchini; simmer for 5 minutes. Add
spinach and let it wilt in the soup while I wander around
rounding up a bowl, a glass of ice water, something to read
while I eat, etc.
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
I'd make it, but I can't get Jenni to eat any kind of sausage. Maybe
diced up kielbasa can suffice.
I don't think I've ever had cannelloni
beans, although I've passed the cans plenty of times at the supermarket.
Are they similar to great northern?
Adapted from some online recipe or other:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Saute onion and garlic in olive oil. Add chicken stock and
simmer for 15 minutes. Add sausage balls and beans; simmer
for 10 minutes. Add zucchini; simmer for 5 minutes. Add
spinach and let it wilt in the soup while I wander around
rounding up a bowl, a glass of ice water, something to read
while I eat, etc.
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
On 2025-07-21, Michael Trew <michael.trew@att.net> wrote:
On 7/19/2025 1:07 PM, Cindy Hamilton wrote:
Adapted from some online recipe or other:
Half an onion, minced
Large clove garlic, minced
Olive oil
1 quart chicken stock
1/2 pound bulk Italian sausage (Bob Evans) rolled into half-inch balls
A 15-ounce can of cannellini beans, drained and rinsed
About 3/4 pound medium-small zucchini, sliced into half moons
About 5 ounces of spinach
Salt and pepper to taste
Saute onion and garlic in olive oil. Add chicken stock and
simmer for 15 minutes. Add sausage balls and beans; simmer
for 10 minutes. Add zucchini; simmer for 5 minutes. Add
spinach and let it wilt in the soup while I wander around
rounding up a bowl, a glass of ice water, something to read
while I eat, etc.
It was pretty good. I'll probably use some other vegetable
instead of zucchini next time. Maybe something from the brassica
family. The recipe wanted some Italian seasoning blend, but I
figured I'd just let the sausage (which wasn't in the original
vegan recipe) do the heavy lifting.
Bonus: it hits all the food groups, if you count the beans as
a starch. 19 grams of carbs in a half cup, although I'm sure
I didn't get anywhere near half a cup of beans in my two-cup
serving. The beans sank to the bottom of the pot; I'll probably
get a lot of beans in the last two servings.
I'd make it, but I can't get Jenni to eat any kind of sausage. Maybe
diced up kielbasa can suffice.
Kielbasa is sausage. I don't see why it wouldn't work; it just
would take the soup in a more Eastern European direction.
Will Jenni eat meatballs? That's basically what these little
sausage balls are. They look a little pallid, having been
cooked in broth.
I don't think I've ever had cannelloni
beans, although I've passed the cans plenty of times at the supermarket.
Are they similar to great northern?
Cannellini beans are white kidney beans. Larger and with a somewhat
tougher skin than great northern.
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