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| Italian Sausage Soup Recipe |
Category: Ethnic / Italian
Rating:
N/A
Servings: 6
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Ingredients
7 chuck ozburn
1 lb mild italian sausage -- or
1 hot
2 tablespoon vegetable oil
2 cup onions -- chopped
40 ml garlic -- - minced
28 oz can whole tomatoes --
1 coarsely chopped
6 oz can tomato paste
8 cup beef stock
1 cup dry red wine
2 tablespoon dried basil
2 teaspoon dried oregano
2 medium zucchini -- - thinly sliced
1/2 cup parsley -- chopped
5 oz thin spaghetti -- broken
1 into 2-inch p
16 oz can garbanzo -- or
1 beans - drained -- salt and
1 pepper to t
1 parmesan cheese -- for
1 serving
Cooking Directions:
Unmistakably Italian with its sausage, red wine, basil and spaghetti, this full-meal soup will be popular with the family throughout the winter months.
Slice sausage into 1/4 inch thick rounds; place them in a large skillet and saute until lightly browned; remove with a slotted spoon to a large soup pot; add the vegetable oil to the drippings in the skillet and saute the onions until soft; add garlic and cook to aroma; remove with slotted spoon to the soup pot; add the tomatoes, tomato paste, stock, red wine, basil and oregano and cook uncovered over moderate heat for 30 minutes, stirring occasionally; add the zucchini, parsley and spaghetti and continue cooking, stirring occasionally, until spaghetti is tender, about 20 to 30 minutes; add the beans for the last 10 minutes of cooking; season with salt and pepper; serve with fresh pumpernickel, butter and a dry red wine. Makes 4+ quarts.
Notes: Soup is best made at least 1 day ahead, cooled uncovered, covered and refrigerated. Reheat over low heat. Soup freezes well.
Chuck in Pok Sunday 02:46 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
italian
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