Vegetable Soup with Italian Sausage

I haven’t ever been much of a soup fan, but tonight I may have changed my mind. I threw together a minestrone-esque stew that was bursting with flavor and vegetables.

This is a flexible recipe. Use whatever veggies you like; you can’t really go wrong.

Vegetable Soup with Italian Sausage | A hearty soup recipe from Alaska Knit Nat

Vegetable Soup with Italian Sausage

Serves 6

Ingredients;
2 oz. pancetta, or three slices of bacon

1 Tbs. butter

2 Tbs. olive oil

1 cup chopped onions

2 celery stalks, chopped

2 carrots, chopped

2 cups chopped red cabbage

1 cup sliced mushrooms

1, 14-oz can Italian-style diced tomatoes, undrained

1/2 cup chopped cherry tomatoes (optional)

2 bay leaves

2 tsp. herbes de Provence (optional)

3 cups chicken stock

salt and pepper to taste

1 lb. Italian sausage, casings removed

1 zucchini, diced

1 cup fresh green beans, chopped

1 can of white beans, drained

1 can of cannellini beans, drained

Grated parmesan cheese, for serving

Leach84 via Compfight cc
Leach84 via Compfight cc

Directions:

Cut the pancetta or bacon into small pieces. Heat an enameled cast iron pot over medium-high heat and add the butter, olive oil, pancetta and onion. Cook, stirring occasionally, until onions are soft and beginning to brown, about 10 minutes.

Add the cabbage, celery, carrots and mushrooms and stir well till everything is thoroughly coated. Add a pinch of salt and lots of pepper. Stir occasionally until cabbage softens slightly, about 10 minutes. Add the bay leaves, herbes de Provence, tomatoes, and chicken stock. If needed, add water until everything is covered with an inch of liquid.

Vegetable Soup with Italian Sausage | A hearty soup recipe from Alaska Knit Nat

Turn heat to high, cover and bring to a simmer. Turn down heat and simmer for one hour.

Ms. Glaze via Compfight cc
Ms. Glaze via Compfight cc

Meanwhile, brown the sausage in a pan, breaking into bite-sized pieces. When sausage is cooked and drained, add to the soup and continue simmering for another hour or so.

Twenty minutes before serving add the zucchini and all the beans. Cook until green beans are tender.

Serve with a hefty sprinkling of parmesan cheese.

lynn.gardner via Compfight cc
lynn.gardner via Compfight cc
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3 thoughts on “Vegetable Soup with Italian Sausage”

  1. Just clicked on for your Brioche cowl and got the Italian sausage/red cabbage soup instead. A good swap, as the soup looks delicious, a good Winter warmer. Thank you for your knitting /eats input. Caryl Bailiff, Chester, England.

    1. Hi Caryl,
      I’m not sure which link is incorrect, but I hope you were able to find the pattern after all. That soup was even better reheated the next day!
      Thanks for your comment,
      Natasha

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