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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This makes a great hearty soup. Serve it with some good French bread and you have a meal! Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1/2 lb italian sausage, sliced or crumbled |
1 large onion, chopped |
1 clove garlic, minced |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1/2 cup chopped green pepper |
2 tablespoons chopped parsley |
1/2 teaspoon dried basil |
1 pinch dried thyme |
1 bay leaf |
salt & pepper |
2 cups chopped tomatoes (or 19 oz can) |
4 cups chicken stock |
2 cups shredded cabbage |
1 cup cooked or canned kidney bean |
1/2 cup elbow macaroni (or other pasta) |
Directions:
1. In large heavy saucepan, heat oil and butter.
2. Add sausage; brown lightly.
3. Add onion, garlic, celery, carrot and green pepper; cook until softened but not browned.
4. Stir in parsley, basil, thyme, bay leaf and a little salt& pepper.
5. Stir in tomatoes and stock.
6. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
7. Add cabbage, beans and macaroni.
8. Cover and simmer about 30 minutes.
9. If too thick, dilute with water to desired consistency.
10. Taste and adjust seasoning.
11. A nice variation on this soup is to add ground beef instead of sausage, and beef stock instead of chicken stock.
12. Add 3/4 cup dried lentils and 1/4 cup barley instead of macaroni and kidney beans.
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