ITALIAN SAUSAGE SOUP|
1 1/2 lb. mild Italian
sausages, cut into 1/2-inch
2 cloves garlic, minced
2 large onions, chopped
1 (28 oz.) can Italian-style
3 (14 1/2 oz.) cans beef broth
1 1/2 c. dry red wine or water
1/2 tsp. dry basil
3 Tbsp. chopped parsley
1 medium green pepper, seeded
3 medium zucchini, cut into
5 oz. medium bow-shaped
grated Parmesan cheese
In 5-quart pan over medium-high heat, cook sausage
slices until lightly browned on the outside. Remove from pan
with a slotted spoon, drain on paper towels and set aside.
Spoon off and discard all but 3 tablespoons drippings. Add
garlic and onions; cook, stirring occasionally until onions are
soft (about 5 minutes). Stir in tomatoes (break up with a
spoon) and their liquid; then add sausage slices, broth, wine
or water and basil. Bring to a full rolling boil; cover,
reduce heat and simmer for 20 minutes. Stir in parsley, green
pepper, zucchini and noodles. Cover and simmer, stirring
occasionally, until noodles are al dente (10 to 15 minutes).
Skim off and discard fat. Pass cheese at the table to spoon
over individual servings.
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