8 oz. sweet Italian sausage
1 clove garlic, crushed
2 (14 1/2 oz.) cans chicken broth
2 c. water
1 (9 oz.) pkg. frozen miniature cheese filled ravioli
1 (15 oz.) can garbanzo beans
1/3 c. Grey Poupon Dijon mustard
1/2 tsp. dried oregano leaves
1/4 tsp. black pepper
1 c. torn fresh spinach leaves
1 (14 oz.) can stewed tomatoes
grated Parmesan cheese
Brown sausage and garlic in heavy 4-quart pot over medium heat; stir
to break up sausage. Remove from pot; set aside. Heat chicken broth
and water to a boil in same pot. Add ravioli; cook 4 to 5 minutes.
Stir in beans, tomatoes, sausage mixture, mustard, oregano and
pepper; heat through. Stir in spinach; cook until wilted, about 1
minute. Serve topped with Parmesan cheese. Makes 6 to 8 servings.
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