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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A satisfiying, hearty soup that's great as a main dish. Simply delicious! Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1/2 lb hot italian sausage (crumbled or sliced) |
1 large onion |
2 garlic cloves |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
1/2 cup green pepper, chopped |
2 tablespoons fresh parsley, chopped |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1 bay leaf |
salt |
pepper |
2 cups tomatoes, chopped |
4 cups chicken stock |
2 cups zucchini, sliced |
1 cup kidney bean, cooked |
1/2 cup elbow macaroni (or other pasta) |
1/4 teaspoon hot chili flakes |
1/2 cup parmesan cheese, grated (to garnish) |
Directions:
1. In a large heavy saucepan, heat oil and butter.
2. Add sausage and brown lightly.
3. Add onion, garlic, celery, carrot and green pepper. Cook until softened but not browned.
4. Stir in zucchini, parsley, basil, thyme, chili flakes, bay leaf and a little salt and pepper.
5. Stir in tomatoes and stock. Bring to a boil.
6. Reduce heat, cover and simmer for 30 minutes.
7. Add beans and pasta. Cover and simmer for another 30 minutes. If too thick, dilute with water to desired consistency.
8. Serve with Parmeson sprinkled on top (optional).
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