 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
This is a delicious soup with smoky and lemony flavors, adapted from a Nick Stellino recipe. It is a little labor intensive, but worth it. Ingredients:
1/2 tablespoon olive oil |
1/2 onion, diced |
1 carrot, sliced |
1 celery rib, sliced |
3 garlic cloves, minced |
1/16 teaspoon red pepper flakes |
1 (28 ounce) can diced tomatoes, drained, reserve juices (or equivalent fresh) |
1/2 teaspoon sugar |
2 tablespoons fresh basil, chopped |
4 cups loosely packed day old bread, 1-inch dice (sourdough gives the best flavor) |
1 (15 1/2 ounce) can chicken broth |
1 (15 1/2 ounce) can beef broth |
5 ounces low-fat smoked sausage, cubed (or any low fat sausage) |
fresh grated parmesan cheese |
chopped fresh italian parsley |
Directions:
1. In a large pot, saute onion in oil over medium-high heat for a few minutes.
2. Add carrots, celery, garlic, and red pepper flakes, and continue to cook another few minutes.
3. Add the drained tomatoes (reserve juices) and cook about 8-10 minutes more, stirring well.
4. Add sugar and basil and cook 3 more minutes, stirring frequently.
5. Add reserved juices from the tomatoes, bread, and broths. Bring to a boil, stirring well.
6. Reduce heat and simmer for about 1 hour, stirring every 10 minutes to prevent soup from sticking to the bottom.
7. Add sausage and cook for an additional 30 minutes, stirring every 10 minutes to prevent sticking.
8. Taste for seasoning; add salt and pepper, if desired. Top with parmesan cheese and parsley, and serve.
|
|