Sunday, December 1, 2013

Italian Bean Soup

After a holiday, this is the perfect soup to balance out all those rich foods. I freeze shredded zucchini in the summer with this wintry meal in mind. It is simple to make, fills the house with delicious aromas, and dresses up easily for company. Serve with cubed havarti cheese and assorted crackers and you have a party!

Italian Bean Soup
  • 1/2 lb. smoked sausage, sliced
  • 1/2 large onion
  • 2 ribs celery (with leaves)
  • 1 clove garlic, minced
  • 3 c. grated zucchini
  • 1/2 red or green bell pepper, chopped
  • 1 can great northern or cannellini beans
  • 1 can diced tomatoes
  • 1 can chicken or beef broth
  • 1 bay leaf
  • dash black pepper
  • 1/2 tsp. basil
  • 1 tsp. oregano
  • 2 tsp. dried parsley

Simmer together for 2-4 hours. Garnish bowls with a sprinkle of grated Parmesan.

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