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A beautiful, rich Italian-inspired soup with beans, sausage, tomatoes, and scantly-wilted fresh spinach. On a chilly day, a bowl of this soup will be a treat.
1 to 2 tablespoons Gefen Olive Oil
1 onion, diced
2 to 3 stalks celery, diced
2 large carrots, diced
1 cup diced kielbasa
6 cups water
1 and 1/2 to 2 cups Tuscanini Crushed Tomatoes
1 to 2 cups baby spinach, thinly sliced
salt, to taste
pepper, to taste
chili flakes, to taste
In a stock pot, heat oil to medium high heat.
Add onion and sauté until clear.
Add celery and carrots and cook until tender.
Add kielbasa and sauté until edges are browned.
Add the soup mix (entire package and consommé).
Add water and crushed tomatoes and simmer at a rolling boil for one to one and a half hours, or until all the beans and barley are cooked.
Before serving, add spinach and seasonings and let simmer two to three more minutes.
Sponsored by Manischewitz
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