|1 pounds||Mild Italian sausage -- or|
|2 tablespoons||Vegetable oil|
|2 cups||Onions -- chopped|
|40 millilitres||Garlic -- - minced|
|28 ounces||Can whole tomatoes --|
|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|
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 :
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