FMIC KITCHEN - White Bean Soup & Herb Grill Cheese

This Winter issue recipe is Tuscan White Bean Soup and Garlic Herb Grilled Cheese. As the weather turns cold, there is something special about cooking a hearty pot of soup. This soup comes together quickly for a perfect weekday meal, and the garlic and herbs take this sandwich to the next level.

TUSCAN WHITE BEAN SOUP

16 ounces Italian ground sausage or spicy sausage 2 tablespoons of olive oil 3/4 cup diced white onion 2 stalks of celery (thinly sliced) 2 medium carrots (peeled and sliced) 2 teaspoons minced garlic 1 teaspoon Italian seasoning 4 cups chicken broth 1-14 oz. can of diced tomatoes (do not drain) 2-15 oz. cans of white beans (drained and rinsed) 3 cups baby spinach or kale

In a large pot, brown the ground sausage. Next, add the olive oil, onion, celery, and carrots to the pot, and cook for 4-5 minutes or until just softened. Season the vegetables with salt and pepper to taste. Stir in the garlic and cook for 1 minute. Add the Italian seasoning, diced tomatoes, chicken broth, and white beans. Bring the pot to a simmer and cook for an additional 10 minutes or until vegetables are tender. Stir in the spinach and cook for 2-3 minutes or until the spinach is wilted and serve or put on low to keep warm.

GARLIC BREAD HERB GRILLED CHEESE

2 cloves of minced garlic 4 tablespoons of butter softened 1/4 teaspoon of dried basil 2 slices of mozzarella cheese Sliced bread In a mixing bowl, combine softened butter, garlic, and basil. Spread a small amount on each slice of bread you prefer. Thinly sliced Italian or sourdough are good choices. Heat a non-stick skillet on medium heat. Butter side down, place two slices of bread on the skillet. Place 2 slices of mozzarella cheese on the bread. Cook for 1-2 minutes or until the bread becomes a golden-brown color. Flip the sandwich on the other side and cook for 1-2 minutes more.