Sunday, April 27, 2008

Chicken-Apple Sausage and Pasta Soup****

This is a very simple soup - great flavors with minimal effort.

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  • Coarse salt
  • 1/2 cup dried whole-wheat elbow macaroni
  • 3 cups reduced-sodium chicken broth
  • 1 cup mixed frozen vegetables
  • 6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
  • 1/4 cup fresh basil, coarsely chopped
  • 1/4 cup grated Parmesan cheese


    In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.


    In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of corn bread, if desired.

    I used a jiffy corn bread mix.

    Recipe courtesy of Body and soul mag

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