Recipe - Italian Sausage Soup

7 CHUCK OZBURN
1 pound Mild Italian sausage or
Hot
2 tablespoon Vegetable oil
2 cup Onions chopped
40 ml Garlic minced
28 ounce Can whole tomatoes
Coarsely chopped
6 ounce Can tomato paste
8 cup Beef stock
1 cup Dry red wine
2 tablespoon Dried basil
2 teaspoon Dried oregano
2 md Zucchini thinly cut or sliced up
One half cup Parsley chopped
5 ounce Thin spaghetti broken
Into 2inch p
16 ounce Can garbanzo or
Beans drained Salt and
Pepper to t
Parmesan cheese for
Serving

Unmistakably Italian with its sausage, red wine, basil and spaghetti, this
fullmeal soup will be popular with the family throughout the winter
months.

Slice sausage into One fourth 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