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 leaves1 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.
I served it with crusty bread, yum!