Italian Sausage and Eggplant Soup |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 20 |
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This is a wonderful soup for a cold winter day. Very hearty and delicious! Plus it's very nutritious too. Feel free to use fresh herbs is you have them on hand, just increase the amount. Ingredients:
1 lb italian sausage |
2 tablespoons olive oil |
1 medium onion, chopped |
4 cloves garlic, minced |
1 medium eggplant, peeled and diced |
8 large tomatoes, peeled and quartered |
3 medium zucchini, diced |
3 carrots, scraped and diced |
2 stalks celery, diced |
4 cups beef stock |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon dried basil leaves |
1 teaspoon dried oregano leaves |
3/4 cup burgundy wine |
1/2 cup elbow macaroni, uncooked |
1/4 teaspoon black pepper, freshly ground |
parmesan cheese, freshly grated |
Directions:
1. Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
2. Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
3. Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
4. Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
5. Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.
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