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2013-05-16 digital edition

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2013-05-16 / General Stories

From the Chef’s Corner

Italian Sausage and Bean Soup
by Chef Deedle

You want a quick and easy recipe for dinner one night? Well, this one is not only quick and easy, but also tasty, filling and delicious! We eat it with hot crispy cornbread.

1 lb. Johnsonville Italian Sausage
2 (15 oz.) cans great northern beans, rinsed and drained
1 (16 oz.) pkg. coleslaw mix
1 (24 oz.) Newman’s Marinara Sauce
3 cups water

1. Cook Italian sausage in a Dutch oven until no longer pink; drain. Sir in 2 cans beans. Add coleslaw mix and marinara sauce and water. Simmer, uncovered, for 30 minutes or until flavors are blended. Serve with hot cornbread. Very tasty!

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