Italian sausage soup
6 Servings
Ingredients
| Quantity | 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 | ||
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 :
From: Date: File