 |
|
|
|
 |
|
 |
| |
| Home -> [Italian, Pork, Soups & Stews, Western European] -> [Tuscany peasant soup Recipe] |
Tuscany peasant soup
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Italian, Pork, Soups & Stews, Western European |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 4
| | Italian sausages, mild (pref | | 1
| | Celery, inner stalk, diced | | 3
| | Zucchini, medium, thinly sli | | 1
| | Onion, small | | 3
| cup | Beef stock | | 1
| can | Tomato sauce (8-oz) | | 2
| tsp | Fresh basil, chopped or ?/td> | | 1
| | Salt and pepper to taste | | 1
| | Parmesan, grated or Roomano |
|
Procedures:
| 1 | Slice sausages ? thick. | | 2 | Using a large saucepan, brown sausages. | | 3 | (if turkey, spray pan first with vegetable spray). | | 4 | Pour off any fat. | | 5 | Add celery, zucchini and onion. | | 6 | Saute 2 minutes, stirring. | | 7 | Put stock, tomato sauce and basil into crockery pot and mix. | | 8 | Heat on high (300) for 30 minutes. | | 9 | Add sausage-vegetable mixture to crockery pot. | | 10 | Turn to low and cook 2-3 hours. | | 11 | Salt and pepper to taste. | | 12 | Ladle into bowls and garnish with grated cheese. | | 13 | Serve this hearty soup accompanied by garlic-buttered toasted french bread. | | 14 | Italian sausages made of turkey meat can be substituted, and make this a perfect low fat meal |
|
|
|
|
|
|
|
|
|
|
