Hearty Italian Soup with Parmesan-Pepper Cornbread Biscotti
Yield: Makes 12 cups
1 (16-oz.) package mild Italian sausage
2 teaspoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48-oz.) container chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 teaspoon dried Italian seasoning
1 (5-oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved Parmesan cheese
Parmesan-Pepper Cornbread Biscotti
Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Saute onion in hot drippings 3 minutes or until tender. Add garlic, and saute 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.
Parmesan-Pepper Cornbread Biscotti
2 (6-oz.) packages buttermilk cornbread-and-muffin mix
1 cup freshly grated Parmesan cheese, divided
2 teaspoons freshly ground pepper
3/4 teaspoon chopped fresh rosemary
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk
Parchment paper
Preheat oven to 350. Combine cornbread mix, 3/4 cup grated Parmesan cheese, and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)
Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
Bake at 350 for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 300.
Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into 1/2-inch-thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.
Bake at 300 for 15 to 20 minutes on each side or until golden and crisp. Let cool on baking sheet on wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.
Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.
TRY THESE TWISTS!
Jalapeno-Pepper Jack Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded pepper Jack cheese for Parmesan cheese. Add 1 jalapeno pepper, seeded and finely chopped, to food processor in Step 1. Proceed as directed.
Source: MyRecipes.com
Lena
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