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Ingredientes
- 2 lb Italian sausage, cut into chunks (sweet or possibly warm, as you prefer)
- 2 x cloves garlic, mashed
- 2 lrg onions, minced
- 1 x 28 ounce can tomatoes (can use minced or possibly whole, but if you use whole, break them up a bit)
- 3 x 14 ounce cans beef broth (I have used chicken, but beef is much better in this recipe)
- 1 x -1/2 c. red wine
- 1/2 tsp basil, dry
- 3 Tbsp. parsley, minced
- 1 med green pepper, minced
- 2 med zucchini, slices about 1/2" thick
- 5 ounce uncooked bow-tie pasta Parmesan cheese, grated
Direcciones
- In a 5-quart. Dutch oven, cook sausage over medium heat till lightly browned. Remove and set aside, and drain off any fat. Add in garlic and onion and cook, stirring till limp. Stir in tomatoes, breaking them into pcs and add in sausage. Add in broth, wine and basil. Simmer uncovered for 30 min. Cold, then chill. Later, skim fat and throw away. Add in parsley, pepper and zucchini. Simmer, covered for 25 min. While this is simmering, cook and drain pasta . Gently mix pasta into soup. Serve with grated Parmesan.
- This soup is very hearty and filling, and really qualifies as an entree. With it, we always have (tradition, ya know!), an antipasto with a full array of Italian lunch meats, tomatoes, onions, artichoke hearts, kalamata olives and anything else which tickles my fancy at which point.
