Bread bowl (I used my dutch oven bread recipe and split it into smaller loafs to make bowls)
1 large onion
1 lb ground Italian sausage
2 tbsp butter (Earth balance butter)
1/4 cup butter & 1/4 cup flour (for the roux) (Earth balance butter)
2 tbsp oil
2 cups milk (Silk unsweetened original almond milk)
2 cups chicken broth
1 cup spinach
1.5 cups cheddar cheese (daiya)
2 tsp fresh/minced garlic
1 can of white beans (your choice which kind)
Cook noodles in salted water until done. Strain and add a little oil to the noodles so they don't stick together. Then set aside.
In a pot, heat 2 tbsp of oil and 2 tbsp of butter. Cook one pound of ground Italian sausage, one diced large onion until the Italian sausage is cooked and the onion is soft.
Add 1/4 cup of butter to the same pot and let it melt. Then add 1/4 cup of flour to the same pot. You are making a thickener (roux) for the liquid you're about to add.
One the liquids are soaked up and the mixture is thick and sticking together, then add 2 cups of milk.
When the milk thickens, add 2 cups of chicken broth, 1.5 cups of cheddar cheese, 1 cup of spinach, and 2 tsp garlic.
When all of this is thickened and the cheese is melted, add the noodles and the beans (drained and rinsed)
Serve in a bread bowl with cheese and green onions on top!