Italian Sausage Soup
In large kettle brown:
1 1/2 lb. Italian Sausage
Drain most of the fat and add
2 large diced onions
2 cloves minced garlic
Saute until onions are tender and then stir in:
28 oz canned Italian style tomatoes
42 oz beef broth
1 1/2 cups dry red wine
1/2 tsp basil
Simmer 30 minutes.
Cool, refrigerate overnight and then skim fat from surface
Return soup to heat and stir in:
3 c bow tie (or shell) pasta
2 medium zucchini - cut into small pieces
3 Tbsp chopped parsley
Simmer covered 25 minutes or until vegetables are tender crisp
Sprinkle each serving with grated Parmesan cheese
I made this last week and made a few changes. Added diced carrots,some oregano, used a can of northern white beans (drained) instead of pasta and chopped a bunch of swiss chard and added at the end. Really good!
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