Re: soup/catherine

[Guest guest]

this is one I found perhaps its close to what you need?

Lyssa

Italian Sausage Soup - from Linnen

1 lb. Italian sausage, mild or hot depending on you taste (I use hot),

sliced.

Olive oil

1/2 onion, sliced into rings

Celery, 2 ribs

Garlic, 1 clove, minced

Saute the sausage in a tbsp. or two of oil in a stockpot. Add onion, celery,

and garlic, cook until lightly browned.

Add:

Chicken broth, 2 quarts

Tomato paste, 1 tbsp.

Oregano, pinch

Basil, pinch

Zucchini, 2 or more, sliced

Few leaves of chard (not red), spinach, or even cabbage, cut into long

slivers

Add the broth, tomato paste, seasonings, and additional vegetables, bring to

a boil, reduce heat and simmer for 4 hours or more. Serve with lots of

grated fresh parmesan cheese.

I've varied this in many ways, depending on what vegetables are available,

and on how many carbs my budget will allow. Mushrooms are a good addition,

as are sliced fresh grean beans. The original recipe called for canned

tomatoes. Although I prefer the paste, I sometimes add some chopped tomato

if I have leftovers. I occasionally add diced leftover meat or poultry,

also. The sausage provides quite a bit of seasoning, so you should probably

taste before adding additional seasoning. I sometimes add red pepper flakes

if I want more zip.

This makes an appealing meal on a chilly day, and leftovers are wonderful to

have in the refrigerator

[Guest guest]

thanks lyssa i think thats the one i wanted.. i did pretty well but i dindt

use any chicken broth. i just cooked the sausage and added some tomato

juice, canned chopped tomatos, onions, garlic, spinach and hot pepper. when

its done i will add the zuchinni for a bit.

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