CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Grains, Dairy |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
7 |
|
CHUCK OZBURN |
1 |
lb |
Mild Italian sausage — or |
|
|
Hot |
2 |
tb |
Vegetable oil |
2 |
c |
Onions — chopped |
40 |
ml |
Garlic — – minced |
28 |
oz |
Can whole tomatoes — |
|
|
Coarsely chopped |
6 |
oz |
Can tomato paste |
8 |
c |
Beef stock |
1 |
c |
Dry red wine |
2 |
tb |
Dried basil |
2 |
ts |
Dried oregano |
2 |
md |
Zucchini — – thinly sliced |
1/2 |
c |
Parsley — chopped |
5 |
oz |
Thin spaghetti — broken |
|
|
Into 2-inch p |
16 |
oz |
Can garbanzo — or |
|
|
Beans – drained — Salt and |
|
|
Pepper to t |
|
|
Parmesan cheese — for |
|
|
Serving |
INSTRUCTIONS
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 1/4 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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