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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This is a soup that can double as a sauce. It is healthy and flavorful and can be made with or without meat. I came up with this recipe in an attempt to make homemade spagetti sauce. Ingredients:
6 regular size tomatoes, chopped |
5 tablespoons extra virgin olive oil |
1 -2 zucchini, chopped |
3 regular portabella mushrooms |
2 shallots, diced |
4 garlic cloves, chopped or pressed |
1 eggplant, sliced and cubed |
1 bunch green onion, chopped |
2 red bell peppers, sliced |
1 (6 ounce) can tomato paste |
2 (12 ounce) cans chicken broth |
1/4 cup of chopped fresh basil |
3 sprigs rosemary |
chopped thyme |
1 teaspoon fennel seed |
1 teaspoon caraway seed |
1 1/2 teaspoons cardamom seeds |
1 lb ground italian sausage (optional) |
1 cup white wine |
Directions:
1. In an empty stock pot heat the Fennel seeds, Caraway seeds, and Cardamom seeds over medium heat for about 3-5 minute This releases the oils to provide additional flavor.
2. Add olive oil, shallots, garlic, and herbs (except the basil) to the stock pot. Sautee unil garlic and shallots begin to brown. Add all the vegatables to the stock pot and continue over medium heat for about 15-20 minutes, or until the vegetables are simmering in thier juices.
3. Add basil, tomato paste, broth, and white wine. Stir to combine ingredients. In a frying pan, brown then drain the italian sausage. Add the sausage to the stock pot. Bring heat down to simmer. Continue to simmer for about 60-90 minutes.
4. Stir the soup periodically, and use a kitchen spoon to skim oil off the surface.
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