1 pound Italian sausage, sliced into pieces
1 stalk celery, chopped
3 bay leaves
1 teaspoon dried parsley
1 teaspoon ground thyme
1 teaspoon crushed black pepper
salt to taste
1 (21 ounce) can restaurant-quality red wine
3 cubed full-size garlic clams
1/2 pound cold cooked chicken breast meat, skin removed and chopped
8 ounces firm tofu, sliced into 1/2 inch pieces
7 ounces feta cheese
1 (6.5 ounce) package cannellini pasta
1/2 cup soy sauce
3 tablespoons white sugar
1 cup cooked, peeled kale
water to cover
salt to taste
salt to taste
In a saucepan over medium heat, cook the celery and bay leaves until tender, 3 minutes. Crumble some of this and add the celery and liquid. Continue to cook 2 minutes, adding more water as necessary. Stir in the parsley and thyme and chili powder. Reduce heat to low. Let cool 15 to 20 minutes.
Meanwhile, in a shallow dish cover the mushrooms, marinate in cold water as long as 4 hours, bring the water to a boil, drain, and cool completely.
In a large saucepan over high heat, combine the cooked marinated mushrooms, spinach, celery and tomato soup. Bring to a boil, then reduce heat to low and simmer. Before serving, adjust the wedge of pasta into the soup over medium heat and increase the fat and salt