Yield: 8 Servings
Measure | Ingredient |
---|---|
8 ounces | Sweet Italian sausage; casing removed |
1 \N | Clove garlic; crushed |
2 cans | (13 3/4-fluid ounce) lower sodium chicken broth |
2 cups | Water |
1 pack | (9-ounce) frozen miniature cheese-filled ravioli |
1 can | (15-ounce) garbanzo beans; drained |
1 can | (14 1/2-ounce) stewed tomatoes |
⅓ cup | GREY POUPON Dijon Mustard |
½ teaspoon | Dried oregano leaves |
¼ teaspoon | Coarsely ground black pepper |
1 cup | Torn fresh spinach leaves |
\N \N | Grated Parmesan cheese |
In 4-quart heavy pot, over medium heat, brown sausage and cook garlic until tender, stirring to break up sausage, about 5 minutes. Pour off excess fat; remove sausage mixture from pot and set aside. In same pot, over medium-high heat, heat chicken broth and water to a boil. Add ravioli; cook 4 to 5 minutes or until tender. Stir in beans, stewed tomatoes, sausage mixture, mustard, oregano and pepper; heat through. Stir in spinach and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998