Makes: 6 Servings
Prep: 10 Minutes
Cook: 25 minutes
2 tbsp olive oil
1 lb ground turkey (or beef)
1 lb ground hot italian pork sausage (casing removed)
1 c. frozen chopped onion
4 cloves minced garlic
3 1/2 c. Chicken Broth
1/4 c. chopped fresh basil
2 cans (14 1/2 oz each) diced tomatoes (with garlic, oregano, and basil)
1 can white kidney (cannellini) beans, rinsed and drained
1/2 c. uncooked elbow macaroni
1 bag (6 oz) baby spinach leaves, washed.
1/3 c. grated romano cheese.
1. Heat the oil in a 6-quart saucepot over medium high heat. Add the ground turkey, sausage and onion and cook until the meats are well browned and broken up. Add the garlic and cook for 30 seconds, pour off any fat.
2. Stir the broth, basil, tomatoes and beans into the saucepot. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the macaroni and cook until the macaroni is tender but still firm, stirring occasionally.
3. Add the spinach and cook just until the spinach wilts, stirring occasionally. Remove from the heat and stir in the cheese. Serve with additional cheese if desired.
***When you put the spinach in the pot...its going to look like a LOT of spinach...it will cook down. I PROMISE!!!****