We're an ordinary family, complete with picky eaters, budget concerns, and time management issues. But to prove that "eating local" works - even for busy families in cooler climates - we're trading Chick-Fil-A and goldfish crackers for grassfed meat and local produce. Join our adventure in learning to eat (sort of) sustainably for the summer!

Tuesday, November 2, 2010

Recipe - Sausage and Fennel Soup with Pasta

I got this recipe from one of the stalls at the farmers' market last weekend.  It was a great excuse to use up the fennel that I didn't snarf down raw over the weekend :)

Sausage and Fennel Soup with Pasta

1 lb Sweet Italian Sausage (bulk)
1 fennel bulb
3/4 cup diced onion
1 1/2 tsp. minced garlic
3 T olive oil
14.5 oz. canned diced tomatoes
14.5 oz. canned crushed tomatoes
4 cups chicken broth
3/4 cup orzo
2 cups fresh spinach
salt and freshly ground black pepper

Saute sausage, breaking it up into small pieces, until well browned.  Drain sausage and set aside.  Cut the top off the fennel, wash and dice the white part of the bulb.  Saute the fennel, onion, and garlic in olive oil until onion is soft and transparent. Add tomatoes and chicken broth.  Bring to boil, reduce heat and simmer 25 minutes.  Add sausage and orzo and cook until orzo is just done.  Add spinach, tearing it into small pieces, and cook 3 minutes.  Add salt and freshly ground black pepper to taste.  Garnish with Asiago cheese.

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