Hearty Tuscan Soup
Heat 1 Tbsp. olive oil in the Rockcrok for 3 mins until shimmering.
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Cook Italian sausage casings removed 4-6 mins until no longer pink.
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Use the mix & chop to break sausage into crumbles while cooking. Chop veggies with food chopper.
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Add chopped onion, sweet potatoes & pressed garlic, cook for 5-6 mins, or until onion is softened.
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Add 2 cans Navy beans, chicken stock, fire roasted tomatoes & Rosemary herb seasoning mix & pepper.
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Bring to boil then cover & simmer for 10 mins. Remove from heat, add spinach, cover for 2-3 mins
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After the spinach has wilted, serve.
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This soup is so yummy! It's a great cooler weather comfort food.
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Serve garlic bread or Melba rounds with your soup and top with cheese (optional)
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