Yield: 6 Servings
Measure | Ingredient |
---|---|
7 \N | CHUCK OZBURN |
1 pounds | Mild Italian sausage -- or |
\N \N | Hot |
2 tablespoons | Vegetable oil |
2 cups | Onions -- chopped |
40 millilitres | Garlic -- - minced |
28 ounces | Can whole tomatoes -- |
\N \N | 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 |
\N \N | Into 2-inch p |
16 ounces | Can garbanzo -- or |
\N \N | Beans - drained -- Salt and |
\N \N | Pepper to t |
\N \N | Parmesan cheese -- for |
\N \N | 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