Italian sausage soup

6 Servings

Ingredients

QuantityIngredient
7CHUCK OZBURN
1poundsMild Italian sausage -- or
Hot
2tablespoonsVegetable oil
2cupsOnions -- chopped
40millilitresGarlic -- - minced
28ouncesCan whole tomatoes --
Coarsely chopped
6ouncesCan tomato paste
8cupsBeef stock
1cupDry red wine
2tablespoonsDried basil
2teaspoonsDried oregano
2mediumsZucchini -- - thinly sliced
½cupParsley -- chopped
5ouncesThin spaghetti -- broken
Into 2-inch p
16ouncesCan garbanzo -- or
Beans - drained -- Salt and
Pepper to t
Parmesan cheese -- for
Serving

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 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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