Rustic Italian Soup is quick and easy to prepare and so delicious. This one helped ward off the cold of the blizzard last week.
Here is what you need:
Brown and crumble Italian sausauge in a skillet; drain.
Prep: chop onion and carrots, mince 1-2 cloves of garlic, quarter zucchini and slice
In a soup pot, combine 28oz can of diced tomatoes, sausauge, 1/2 to 1 cup of wine, onions, garlic, carrots, two cans of cannellini beans drained, 1 to 2 teaspoons of basil, salt and pepper to taste, and enough water for soup.
Bring to boil then lower heat and simmer for 25 minutes; add zucchini and simmer 10 minutes or until tender.
If desired: add a bit of prepared rotini pasta to your bowl before topping with hot steamy soup. Fresh spinach leaves are another tasty addition to add to individual bowls or to the whole pot.
Top with parmesan cheese. Delicious alone or serve with toasty slices of Italian bread.
Yum! That's plumb larapin!
The water froze last week and we had no running water for three days-- hence the styrofoam bowl! Nothing like camping out in your own house!
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