Recipe - Ravioli Soup

8 ounce Sweet Italian sausage;
casing removed
1 Clove garlic; crushed
2 cn (13 3/4fluid ounce) lower
sodium chicken broth
2 cup Water
1 pack (9ounce) frozen miniature
cheesefilled ravioli
1 cn (15ounce) garbanzo beans;
drained
1 cn (14 1/2ounce) stewed
tomatoes
1/3 cup GREY POUPON Dijon Mustard
One half teaspoon Dried oregano leaves
One fourth teaspoon Coarsely ground black pepper
1 cup Torn fresh spinach leaves
Grated Parmesan cheese

In 4quart heavy pot, over medium heat, brown sausage and cook garlic until
tender, stirring to break up sausage, about 5 minutes. Pour off excess fat;
remove sausage mixture from pot and set aside. In same pot, over
mediumhigh heat, heat chicken broth and water to a boil. Add ravioli; cook
4 to 5 minutes or until tender. Stir in beans, stewed tomatoes, sausage
mixture, mustard, oregano and pepper; heat through. Stir in spinach and
cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

Posted to recipeludigest Volume 01 Number 667 by "Karen Coe"
ayla@duocounty.com on Feb 1, 1998