In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
Remove the sausage/garlic mixture from pot and set aside.
In pot over medium-high heat, heat broth and water to a boil.
Add the ravioli and cook 4-5 minutes or until tender.
Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
Stir in the spinach; cook until wilted, about 1 minute.
Sprinkle with Parmesan cheese and serve.
Ingredients:
8 ounces sweet Italian sausage links, casing removed
1 garlic cloves, crushed
2 (13 3/4 ounce) cans low sodium chicken broth
2 cups water
1 (9 ounce) bags frozen mini cheese ravioli
1 (15 ounce) cans garbanzo beans, drained
1 (14 1/2 ounce) cans stewed tomatoes
1/3 cup Dijon mustard
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper, coarsely ground
1 cup fresh spinach leaves, torn
grated parmesan cheese
Steps/Methods:
In a 4-quart heavy pot on medium heat, brown the sausage and cook garlic until tender.
Stir, breaking up the sausage, about 5 minutes; pour off the excess fat.
Remove the sausage/garlic mixture from pot and set aside.
In pot over medium-high heat, heat broth and water to a boil.
Add the ravioli and cook 4-5 minutes or until tender.
Stir in beans, tomatoes, sausage mixture, mustard, oregano and pepper; heat through.
Stir in the spinach; cook until wilted, about 1 minute.
Sprinkle with Parmesan cheese and serve.
