World Famous Recipes

The wonderful aroma of this soup is just the thing to come home to on a cold
winter’s day.  Not only does it taste great (even spinach-haters have gobbled
it up!), but it’s quick and easy to make.  It keeps for up to four days in
the refrigerator.

1 pound ground turkey
1 medium onion, chopped
1 large clove garlic, peeled and minced
1 can (28 ounces) whole, peeled tomatoes, drained
1 quart chicken stock
2-1/2 quarts water
1 pound farfalle (bow-tie pasta)
1 bag (10 ounces) spinach, cleaned and finely chopped
1 can (15 ounces) cannellini (white kidney) beans, drained

Heat an extra-large soup kettle over medium-high heat.  Add the
sausage and brown, breaking it up with a spoon.  Add the onion and garlic,
and saute 3 minutes.  Stir in the tomatoes, breaking them up with the spoon.
Stir in the stock and 1 quart of the water, and raise the heat to high.
Bring to a boil, add the pasta, and cook, stirring, for 5 minutes.

Then add spinach, beans, and remaining quart of water

(add extra water, if needed), and simmer, covered, stirring occasionally, until

spinach is tender. Add salt to taste.