Italian Soup

Name: Italian Soup
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6 serving(s)
Ingredients: 1/2 lb sweet Italian sausage; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 3/4 cup onion, chopped; 1 leek, thinly sliced (white and light green parts); 1 medium zucchini, chopped; 2 medium carrots, chopped; 3 garlic cloves, minced; 1 (15 ounce) can red kidney beans, rinsed; 1 (28 ounce) can crushed tomatoes; 4 cups vegetable broth, low sodium; 1/2 cup fresh kale, shredded (or other greens); 1/3 cup orzo (other other small pasta); 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; salt (to taste); black pepper (to taste)

Submitted by galponetta

"Just something I threw together on a chilly evening using ingredients I had on hand. Not a true minestrone, but that was my inspiration. Served with a hearty bread it makes a complete meal."

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photo by gick561

Ready In:: 2hrs 5mins
Ingredients:: 18
Serves:: 6

ingredients

¹⁄₂ lb sweet Italian sausage
2 tablespoons red wine vinegar
2 tablespoons olive oil
³⁄₄ cup onion, chopped
1 leek, thinly sliced (white and light green parts)
1 medium zucchini, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 (15 ounce) can red kidney beans, rinsed
1 (28 ounce) can crushed tomatoes
4 cups vegetable broth, low sodium
¹⁄₂ cup fresh kale, shredded (or other greens)
¹⁄₃ cup orzo (other other small pasta)
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried oregano
salt (to taste)
black pepper (to taste)

directions

In a 5 or 6 quart dutch oven over medium heat, brown the sausage, breaking it up with a large spoon. After the meat starts to brown, add the red wine vinegar. (It will make the sausage easier to break into small pieces.).
Add the olive oil, onion, leek, and carrots, and cook over medium until the vegetables begin to soften.
Add the dried herbs, zucchini and garlic, and cook for several more minutes. (The heat should be high enough that there is some browning on the bottom of the pan.).
Add the can of crushed tomatoes and cook for about five minutes.
Add the broth, beans, and salt and pepper to taste.
Reduce heat and cook at a low simmer for at least one hour. Longer cooking will produce better flavor.
Raise the heat until the soup begins to bubble. Add the kale and pasta, and cook for 15-20 minutes until the pasta is soft.
For a thinner soup, add one cup additional broth or hot water during cooking.

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Reviews

I didn't follow the recipe completely as I was also just using what I had on hand, but it was pretty close and it turned out great. I hope you enjoy the photo of the soup that I made using this recipe as a guide.

gick561

RECIPE SUBMITTED BY

galponetta

USA

10 Recipes

<p>I live in Colorado Springs. I enjoy collecting, reading and trying recipes from old cookbooks -- they are always an interesting window into domestic history. I enjoy learning classic cooking techniques and then applying them to home cooking.  I am currently working on learning about the five "mother sauces" and the variety of sauces that can be made from them.  But I'm also a big fan of plain old mid-western farm cooking, too, which I learned from my grandmother and mother.</p>

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