Italian Sausage Soup
|Mild italian sausage||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm), minced or pressed|
|Onions||2 Large, chopped|
|Canned italian style tomatoes||28 Ounce (1 Large Can, 1 Pound 12 Ounce)|
|Canned beef broth||42 Ounce (3 Cans, 14 Ounce Each)|
|Dry red wine/Water||1 1⁄2 Cup (24 tbs)|
|Dry basil||1⁄2 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Green pepper||1 Medium, seeded and chopped|
|Zucchini||2 Medium, cut in 1/4-inch-thick slices|
|Bow noodles||5 Ounce (3 Cups, Medium Bow-Shaped)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Remove and discard sausage casings; cut sausages in 1/2-inch lengths.
In a 5-quart Dutch oven, cook sausages over medium heat until lightly browned.
Spoon off and discard all but 2 tablespoons drippings.
Add garlic and onions and cook, stirring occasionally, until limp (about 5 minutes).
Stir in tomatoes and their liquid (break up tomatoes with a spoon).
Add broth, wine, and basil.
Bring to a boil; then reduce heat and simmer, covered, for 30 minutes.
Add parsley, pepper, zucchini, and noodles.
Cover and simmer, stirring occasionally, for about 25 minutes or until noodles are al dente.
Pass Parmesan at the table.