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We hope you got insight from reading it, now let’s go back to spinach and white bean soup with sausages recipe. To make spinach and white bean soup with sausages you need 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Spinach and White Bean Soup With Sausages:
- You need 1-1 pound pack Italian sausage(hot or sweet, your choice)
- Provide 1 onion, chopped
- Take 1 green pepper, chopped
- Get 1 teaspoon basil leaves
- Provide 1 tablespoon oregano
- Get 1/8 teaspoon black pepper
- Prepare 10 cloves garlic, minced
- Use 2 cans chicken broth (14.5 ounce)
- Get 1 can diced tomatoes (14.5 ounce, undrained)
- Use 1 can white beans (15 ounce)
- Take 1-16 ounce package frozen spinach
Steps to make Spinach and White Bean Soup With Sausages:
- Remove casing from sausages and sauté in a pot until sausages are no longer pink, drain fat……Break up pieces as necessary……
- Add to sausages : chopped onion, green pepper, basil leaves, oregano, black pepper and garlic, sauté until veggies are tender…..
- Now add to pot : chicken broth, diced tomatoes, white beans and frozen spinach, bring to a boil……
- Reduce heat to low and cook soup covered, for 30 minutes, stirring occasionally……
- Serve and enjoy 😉!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely
Cover raw fish or meat and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to be sure everything you are likely to use has been saved properly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you may keep the food and whether it must go from the refrigerator.
This kind of food frequently has special packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, colour or texture might begin to deteriorate.
After this date the quality of the egg will deteriorate and if any salmonella germs are present, they can multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, make sure you only use it in dishes at which it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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