“Italian Style Soup with Turkey Sausage" & “Fall Fruit Salad with Pomegranates”

Welcome to “Wordless Tuesday!” Today I have two mouthwatering recipes which I know you will love…….. Enjoy!
 

Hearty vegetable soups with pasta are a favorite in Italian kitchens. The addition of turkey sausage makes this soup satisfying enough to be a meal in itself. You can serve this soup with a chunk of bread and a tossed green salad if you wish. Then end your dinner with a delicious “Fall Fruit Salad with Pomegranates.” 

“Italian Style Soup with Turkey Sausage”

Serves: Makes 8 (1-cup) servings
Prep Time- 10 minutes
Cook Time- 30 minutes

Ingredients:

2 tablespoons olive oil
8 oz sweet or hot Italian-style turkey sausage, cut into 1/2-inch thick slices
1/2 cup chopped onion
1 can (32 oz) reduced sodium chicken broth
1 can (15 1/2 oz) red kidney beans, drained and rinsed
1 can (14 1/2 oz) no salt added diced tomatoes, un-drained
1 teaspoon  Oregano leaves
1 teaspoon Thyme leaves
1 teaspoon Rosemary leaves, finely crushed
1 package (6 oz) baby spinach, leaves
1/2 cup uncooked small pasta, such as mini bowties or elbows

Directions:

Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned. Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low, simmer 10 minutes. Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low, cover and simmer 10 minutes or until pasta is tender.


 

                                              ***********************************                                                                                                        

“Fall Fruit Salad with Pomegranates”

Serves: 4
Total Time: 20 minutes

Ingredients:

1 pomegranate (seeds)
2 oranges (slices)
2 grapefruits (slices)
2 crisp apples (Fuji or Honey Crisp)
1 ripe yet firm pear (slices)
1 tablespoon sugar

Directions:

Slice the pomegranate almost in half, from the crown halfway to the bottom. Use your fingers to break the two halves apart, then squeeze the halves over a large bowl to release the seeds and juices. Don't worry about getting all the seeds out; just get as many as you can without pulling out the membrane. Squeeze out as much juice as possible. Remove any bits of membrane from the bowl. For each orange and grapefruit, slice a little off the top and bottom. Using a serrated knife, go around the fruit and cut off the skin and white pith. Holding the fruit in one hand and working over the fruit bowl, carefully cut the segments out from between the membranes. Be sure to cut only until you reach the middle of the fruit. Squeeze the remaining membrane over the bowl to release all the juice. Cut the apples and pear into slices and toss with other fruits. Add sugar and toss well, then cover and refrigerate until ready to serve.




Till Next Time………………………………...................

Copyright © 2014 “Family Plus Food Equals Love” All Rights Reserved