April 18, 2010


1/2 lb. sweet Italian sausage
1 tbsp. olive oil
1 c. diced onion
1 clove garlic, minced
1 c. carrots, cut into sm. coins
1 tsp. basil
2 long green zucchini squash (coins)
1 (1 lb.) can Italian tomatoes, undrained
2 (10 oz.) cans beef bouillon
2 c. finely shredded cabbage
Salt and pepper to taste
1 (1 lb.) can red kidney beans
1/2 c. long grain natural brown rice
1 c. red wine
1 sm. can tomato sauce
1 diced potato
1/2 lb. sliced fresh mushrooms
Basil leaves
Grated Parmesan
Slice sausage crosswise and brown in olive oil in Dutch oven. Add onions, garlic, carrots, and basil and cook 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, mushroom, rice, diced potatoes, and tomato sauce.Bring soup to a boil; reduce heat and simmer covered for about 1 hour. Add beans with their liquid, wine, and cook for approximately 20 minutes.
Cool and refrigerate; 20 minutes before serving time, reheat soup and check seasoning. Soup should be thick.
Serve with hot crusty Italian or French bread and a mixed green salad - black olives and cheese. Sprinkle soup with Parmesan cheese.
Serves 6-8.

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