Wednesday, September 25, 2013

Angelina Zuppa Zuppa


I'm usually pretty good about following recipes.  However when it comes to soup, I feel like all the rules can go out the window.  Soup is so versatile and easy to make, it's a great addition to your weekly menu. Since I can never cook for two people (I think that's one reason Jon married me), there are plenty of leftovers for lunches or even to put in the freezer for a busy week ahead.  For this soup, I made up the recipe since I couldn't find one that I wanted to make. So I'll do my best to get all of the details written out for you, so you can try it at home.  Have fun and feel free to add or omit things to your liking!  Buon Appetito!

Angelina Zuppa Zuppa
Makes: 6-8 servings

3 Tbsp olive oil
1 yellow onion diced
3 garlic cloves small diced
2 lbs sweet Italian sausage casings removed
2 tsp salt
2 tsp pepper
2 tsp dried oregano
3 tsp dried thyme
2 tsp dried basil
2 tsp paprika
1/2 tsp red pepper chili flakes
2 bay leaves
1 Zucchini diced
1 russet potato peeled and diced
2 carrots peeled and diced
1 28 oz can of stewed tomatoes
2 Tbsp tomato paste
1 14oz can of cannelloni beans
32 oz Beef Broth
1 bunch of swiss chard leaves removed and roughly chopped

In a large dutch oven, add olive oil on medium heat.  Once the oil is warm, add the onion and cook until translucent, about 7 minutes.  Add the garlic and cook for another 30 seconds.  Squeeze the sausage out of the casing into the pot and break up meat with a wooden spoon. When the meat is fully cooked, drain off some of the fat. I did this the fancy way by tipping the pan and soaking up the fat with paper towels and tongs.  Once you've got most of the fat, add in all the spices (salt, pepper, oregano, thyme, basil, paprika, chili flakes, and bay leaves).  Stir so the meat gets fully coated in the spices and then add remaining ingredients except the swiss chard.  Bring to a boil for 5 minutes, and then lower heat to a simmer and cover the pot.  Cook the soup for 45 minutes so flavors blend.  Add the swiss chard and cook for another 5 minutes.  Turn off heat and let cool slightly before serving into soup bowls.  Enjoy!

Didn't use all the ingredients I planned because it didn't fit into the pot. #italianproblems

Rachel Ray taught me to use a garbage bowl. Very helpful!

Tomato paste is better in a tube so you can save it in the refrigerator. 

Ladle up!

I served it with crusty bread, yum!



No comments:

Post a Comment