astray recipes: Italian sausage soup

Categories: Italian
Yield: 6 Servings

Measure	Ingredient
7	CHUCK OZBURN
1 pounds	Mild Italian sausage -- or
	Hot
2 tablespoons	Vegetable oil
2 cups	Onions -- chopped
40 millilitres	Garlic -- - minced
28 ounces	Can whole tomatoes --
	Coarsely chopped
6 ounces	Can tomato paste
8 cups	Beef stock
1 cup	Dry red wine
2 tablespoons	Dried basil
2 teaspoons	Dried oregano
2 mediums	Zucchini -- - thinly sliced
½ cup	Parsley -- chopped
5 ounces	Thin spaghetti -- broken
	Into 2-inch p
16 ounces	Can garbanzo -- or
	Beans - drained -- Salt and
	Pepper to t
	Parmesan cheese -- for
	Serving

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 ¼ 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

italian sausage soup