Zuppa Arcidossana

Zuppa Arcidossana, a Mark Bittman recipe, is our favorite one pot 30 minute meal. It actually only takes 25 minutes if you have your ingredients prepped.

We had no leftovers. If we had extra bread we would have wiped the pan clean.

Ingredients
Yield: 4 servings
2 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1 cup 1/2 -inch-diced carrots
1 large onion, chopped
Salt
black pepper
1 cup stale bread (use coarse, country-style bread), cut in ½-inch cubes
1/2  pound spinach, trimmed, washed and roughly chopped
1/4 to 1/2 cup ricotta salata, cut in 1/2 -inch cubes (feta may be substituted)
1/4 cup freshly chopped parsley, optional

Method-
Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. 
When sausage is cooked through and leaving brown bits in pan, add carrots, onion, and continue to cook until vegetables begin to soften and brown, about 10 minutes. 

Sprinkle with salt and pepper.
Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
Add about 2 cups water and stir to loosen any remaining brown bits from pan. 
This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. 
When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. 
Serve immediately.