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Italian Sausage Soup Recipe

by Global Cookbook

Ingredients

1 lb Mild Italian sausage -- or possibly Warm 2 Tbsp. Vegetable oil 2 c. Onions -- minced 40 ml Garlic -- - chopped 28 ounce Can whole tomatoes -- Coarsely minced 6 ounce Can tomato paste 8 c. Beef stock

1 c. Dry red wine 2 Tbsp. Dry basil 2 tsp Dry oregano 2 med Zucchini -- - thinly sliced 1/2 c. Parsley -- minced 5 ounce Thin spaghetti -- broken Into 2-inch p 16 ounce Can garbanzo -- or possibly Beans - liquid removed -- Salt and Pepper to t Parmesan cheese -- for Serving

Directions

1. Unmistakably Italian with its sausage, red wine, basil and spaghetti, this full-meal soup will be popular with the family throughout the winter months.
2. Slice sausage into 1/4 inch thick rounds; place them in a large skillet and saute/fry till lightly browned; remove with a slotted spoon to a large soup pot; add in the vegetable oil to the drippings in the skillet and saute/fry the onions till soft; add in garlic and cook to aroma; remove with slotted spoon to the soup pot; add in the tomatoes, tomato paste, stock, red wine, basil and oregano and cook uncovered over moderate heat for 30 min, stirring occasionally; add in the zucchini, parsley and spaghetti and continue cooking, stirring occasionally, till spaghetti is tender, about 20 to 30 min; add in the beans for the last 10 min of cooking; season with salt and pepper; serve with fresh pumpernickel, butter and a dry red wine.
3. Makes 4+ qts.
4. Notes: Soup is best made at least 1 day ahead, cooled uncovered, covered and refrigerated. Reheat over low heat. Soup freezes well.

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