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Italian Sausage Soup

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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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