Sausage and Bean Ragoût

What a fantastic way to end the work week! This hearty stew is sure to
satisfy completely.

Sausage and Bean Ragoût
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 20 min.

2 tbsp. olive oil
1 lb. ground beef
1 lb. hot Italian pork sausage, casing removed
1 large onion, chopped (about 1 cup)
4 cloves garlic, minced
3 1/2 cups Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
1/4 cup chopped fresh basil
2 cans (14 1/2 oz. each ) diced tomatoes seasoned with garlic, oregano
and basil
1 can (about 16 oz.) white kidney (cannellini) beans, rinsed and drained
1/2 cup uncooked elbow pasta
1 bag (6 oz.) baby spinach leaves, washed
1/3 cup grated Romano cheese

Directions:
 HEAT oil in saucepot over medium-high heat. Add beef, sausage and onion
and cook until meats are browned, stirring to separate meat. Add garlic
and cook 30 seconds.

 ADD broth, basil, tomatoes and beans. Heat to a boil. Cover and cook
over low heat 10 minutes, stirring occasionally. Add pasta and cook
until pasta is done.
 ADD spinach and cook just until spinach is wilted, stirring
occasionally. Remove from heat and stir in cheese. Serve with additional
cheese. Serves 6.

Kitchen Clip:
Experiment with different types of sausage, such as sweet Italian
sausage, veal sausage or chicken sausage.
Received on Fri Jan 26 13:02:12 2007