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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |