marleah posted 12-29-98
Italian Vegetable Soup(Pasta e Fagioli)
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
2 cans (14 oz. each) no fat beef broth
2 Cups water
2 medium zucchini, sliced
2 medium carrots, sliced or shredded
2 stalks celery, chopped
4 oz. mushrooms, chopped and sautéed
1 Cup spinach, chopped
2 Cups 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.
Sprinkle with Parmesan and serve with crusty bread.
Makes 10+ servings.