Post by wilderness on Sept 23, 2018 11:32:39 GMT -5
ITALIAN VEGETABLE SOUP-narnian
1 pkg. turkey sausage (the long skinless kind)
1 c. white onion, chopped
1 c. frozen Italian green beans
1/4 c. minced celery
1 can white beans(abt 15 oz.
cannellini or great northern) drained
1 can garbanzo beans " drained
1 14 oz can diced tomatoes, drained
1 box plus a small can or two of chicken broth (I use reduced sodium)
1/2 c. chopped zucchini
4 cloves or 4 tsp minced garlic
2 T. minced fresh (or dry) parsley
1 1/2 tsp. dried oregano
1-1 1/2 tsp. salt (to taste)
1/4 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 c. pasta, such as ditalini
pkg of frozen Italian vegetables
2-4 c. of baby spinach if desired
Directions:
Thaw Italian green beans in a strainer under warm water and dry with paper towel. In large soup pot heat abt. 3 T. of olive oil over medium heat. saute onion, garlic (if fresh), green beans and zucchini for abt. 5 min. until onion is translucent. Add box of chicken broth, drained tomatoes, beans and spices. Bring soup to a boil, then reduce heat and simmer for 20 min.
While soup is simmering, cook sausage,(I prefer to cut it into pieces and boil in a few cups of water) at end of 20 min add the sausage with the water it was cooked in to soup, or if you fried it, add can of chicken broth, add the pasta,frozen vegetables and spinach (it's great soup without it, too) cook for another 20 min.
You can throw in whatever you like with this soup...I like to add fresh grated parmesan right before serving. The recipe I started with said to add 3 c of water, but I like a rich-tasting soup, so tweak this however you would like.
1 pkg. turkey sausage (the long skinless kind)
1 c. white onion, chopped
1 c. frozen Italian green beans
1/4 c. minced celery
1 can white beans(abt 15 oz.
cannellini or great northern) drained
1 can garbanzo beans " drained
1 14 oz can diced tomatoes, drained
1 box plus a small can or two of chicken broth (I use reduced sodium)
1/2 c. chopped zucchini
4 cloves or 4 tsp minced garlic
2 T. minced fresh (or dry) parsley
1 1/2 tsp. dried oregano
1-1 1/2 tsp. salt (to taste)
1/4 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 c. pasta, such as ditalini
pkg of frozen Italian vegetables
2-4 c. of baby spinach if desired
Directions:
Thaw Italian green beans in a strainer under warm water and dry with paper towel. In large soup pot heat abt. 3 T. of olive oil over medium heat. saute onion, garlic (if fresh), green beans and zucchini for abt. 5 min. until onion is translucent. Add box of chicken broth, drained tomatoes, beans and spices. Bring soup to a boil, then reduce heat and simmer for 20 min.
While soup is simmering, cook sausage,(I prefer to cut it into pieces and boil in a few cups of water) at end of 20 min add the sausage with the water it was cooked in to soup, or if you fried it, add can of chicken broth, add the pasta,frozen vegetables and spinach (it's great soup without it, too) cook for another 20 min.
You can throw in whatever you like with this soup...I like to add fresh grated parmesan right before serving. The recipe I started with said to add 3 c of water, but I like a rich-tasting soup, so tweak this however you would like.
