0 recipes from contoocook and beyond


2 lbs. bulk Italian sausage
2 tbsp. olive oil
l med. onion, peeled and diced
l/2 lb. carrots, peeled and chopped into coins (4=5 carrots)
2 small zucch9ini, halved and sliced, aobut l/4″ thick
l large (28 oz.) can diced tomatoes with juice
l/4 head of cabbage, shredded (3-4 cups)
l/2 tsp. minced garlic
l-l/2 tsp. basil
l/2 tsp. pepper
2 whole bay leaves
l-l/2 tsp. parsley flakes
3 tsp. beef soup base
l0 cups water
2 l5 oz. cans white canellini beans, rinsed (if you can’t find these, canned lightkidney beans will work)
l cup dry small pasta (shells are good – tiny)
grated parmesan cheese
In large nonstick skillet brown suage over med heat 5-7 mins stirring frequently. When browned on all sides set aside to drian on paper towels. In soup pot cook onion in oil over med heat until soft, about 5 mins. Add carrots, zucchini and cook stirring for 5 mins. Add tomatoes, cabbage, garlic, basil, pepper, bay leaves and parsley and stir to combine. Add beef base, water and cooked sausage. Simmer 30 mins over med low heat then riase heat to high to bring to a obil. Add the dry pasta and white beans. Cook until pasta is done, aobut l0-l2 mins.. Serve or reduce heat to low and simmer until ready to eat. Top with parmesan.
Penzeys l-l/2 cups of the tiny shells would be perfect – also l-l/2 lbs. sausage is enough

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