|Yes, believe it or not, that is a gluten-free baguette.|
Tonight I was adventurous and we tried a new recipe. It was rainy & cool this morning and I felt like trying out this soup recipe a friend sent me. This is an adaptation from Cooking Light's Italian Sausage Soup.
8oz Italian chicken sausage
2c fat-free, low sodium chicken broth
1 can diced tomatoes with basil, garlic, & oregano (no salt added)
1 1/4c uncooked quinoa shell pasta
2c baby spinach leaves
2 Tbsp chopped basil
2 Tbsp Parmesan or Romano cheese (for the dairy eaters in the house)
Add broth, tomatoes (undrained), and pasta to pan. Bring to a boil over high heat. Cover, reduce heat, and simmer for ten minutes or until pasta is cooked. Remove from heat; stir in spinach until wilted. Sprinkle each serving with basil and cheese (if not dairy free).
The soup was delicious!! Beanie ate every last bite and didn't even fish out certain things she didn't want. I had seen these tasty looking gluten-free baguettes from Wheatless in Seattle and I knew it would be the perfect complement to the soup. It was!
This dinner is definitely going into our regular rotation. Next time I'll likely double the recipe. It was so easy to make & will make a perfect fall or winter dinner.