marleah posted 12-29-98
Italian Vegetable Soup (Pasta e Faglioli)
1 lb bulk chicken or turkey italian sausage (or links with casings removed)
1 medium onion, chopped
1 tsp basil
1/2 tsp parsley
1 tsp oregano
1/2 tsp black pepper
1 can (28 oz) chopped tomatoes (seasoned or plain)
2 (14 oz) cans any type beans (I prefer Great Northern and kidney)
2 cans (14 oz each) no fat beef broth
2 C water
2 medium zucchini, sliced
2 medium carrots, sliced or shredded
2 stalks celery, chopped
4 oz mushrooms, chopped and sautéed
1 C spinach, chopped (I use fresh)
2 C cooked chunky pasta
Parmesan cheese, opt.
In large pot, sauté sausage and onion until cooked through. Break sausage into small pieces.
Drain. Add everything else except vegetables/pasta. Bring to a boil, reduce heat and simmer 5 minutes. Stir in vegetables and noodles until everything looks balanced, simmer 5 minutes. Soup is done, although I usually simmer 30 min.+ to blend flavors more. Sprinkle with Parmesan and serve with crusty bread. Makes 10+ servings.