Having Cents, Your Link to Savings

Having Cents, Your Link to Savings

Wednesday, April 28, 2010

Tomato Zuchinni Soup with Italian Sausage

Tomato Zuchinni Soup with Italian Sausage 3 medium sized zucchini, split lengthwise, oiled and seasoned with salt and pepper 1 large onion, diced Olive oil for sauté (about 2 Tbsp.) 4 cloves garlic, minced 1 can white cannellini or great northern beans, drained and rinsed ½ cup red wine 3 cups chicken or beef broth Salt, pepper, Tony’s to taste 8 oz. baby Bella mushrooms, sliced Olive oil for sauté (about 1 Tbsp.) 2 - 15 oz. cans fire roasted diced tomatoes 1/4 cup diced roasted red bell pepper (jarred) 2 tsp. dried basil Slash of balsamic vinegar Use some olive oil to coat the zucchini. Season with salt and pepper, then roast in a 425 oven near heat element until slightly brown—about 20 minutes. Heat more olive oil on med low and sauté onion with salt, pepper and Tony’s until tender. Add garlic and sauté a minute more. Add wine and cook 2 minutes. Add broth and ½ can of beans. Cook 2 more minutes. Use stick blender to puree soup. Add tomatoes, red bell pepper, rest of the beans and basil. Simmer on low heat. While simmering, use some olive oil to coat the zucchini. Heat 1 Tbsp. oil in a skillet until very hot. Sauté mushrooms until brown. Add to soup. In same skillet, brown ½ lb Italian sausage. If you use links, cut them into bite size pieces after browning. Add to soup. Diced cooked zucchini and add to simmering soup. Add more spices if needed. Cook for 30 minutes. Add a splash of balsamic vinegar at the end. Serve with parmesan cheese and black olives as garnish. Beans can be mashed with fork before you add them to broth if you don’t have a stick blender. Or you don’t have to mash them at all. I just like the creamy texture.

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