| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot or Mild Italian Sausage |
| 2 |
tb |
Olive oil |
| 1 |
|
Large onion, chopped |
| 3 |
|
Large cloves garlic, chopped |
| 5 |
c |
Chicken stock |
| 1 |
cn |
28 oz tomatoes, chopped |
| 1 |
pk |
10 oz frozen spinach, chop |
| 1 1/2 |
c |
Sliced carrots |
| 1 1/2 |
c |
Frozen cut beans |
| 1 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried Marjoram |
| 1 |
pn |
Hot Pepper Flakes |
| 1 |
cn |
19 oz Romano beans |
| 3/4 |
c |
Small shell pasta |
INSTRUCTIONS
Prick the skins of the sausages; place in a saucepan and cover with water.
Bring to a boil, cover and let simmer for 15 minutes or until cooked.
Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and
lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3
minutes until softened. Add the chicken stock, chopped tomatoes including
juice, frozen spinach, carrots, beans, basil, marjoram and red pepper
flakes. Bring to a boil, reduce heat and let simmer, covered, for 10
minutes or until vegetables are almost tender. Add the romano beans
including liquid, and the pasta and peas. Let simmer 5 ~ 7 minutes more or
until pasta is al dente - tender but firm. Adjust seasoning with salt and
pepper to taste. Thin soup with additional chicken stock (if you wish).
Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.
Serves 6 - 8. From The Gazette, 91/01/09.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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