Name: Italian Sausage Soup
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

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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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