Tuesday, November 22, 2011

Italian Garden Soup

For those of you watching your waistline, this isn't exactly a low calorie meal, but it is definitely worth the splurge. This recipe has been part of my collection for at least 15 years, but I honestly lost it for a while since my recipes weren't very organized. During my recent reorganization I found it and wanted to make it immediately.

Full of sausage and laced with pesto, this soup is a hearty meal full of flavor. A simple salad and a bit of bread is all you will need and I recommend you double the recipe and freeze the leftovers. Don't add the pasta to the part you freeze, add it when you pull it out later, otherwise the pasta falls apart.

For those of you who shop at Costco, they sell Italian sausage in six pound packages. The day I made this soup I also made a double batch of Italian Gravy(see 9/21/2010 post). These two recipes took 4 of the six pounds...a great way to meal plan and stock the freezer!

Italian Garden Soup

1/2 lb salt pork, diced, rind removed (can use bacon)
3 onions, chopped
2 garlic cloves, minced
8 c chicken broth
2 cans cannellini beans, drained
4 carrots, chopped
4 stalks celery, chopped
1 green pepper, chopped
1/2 c chopped fresh parsley
1 t dried rosemary
2 T olive oil
1 lb Italian Sausages
1 cup small pasta
2 c shredded spinach leaves
1/4 c prepared pesto
Fresh Parmesan

   Saute salt pork in heavy large pot or dutch oven. Add onions and garlic and saute until vegetables are soft. Add chicken broth, beans, carrots, celery, green pepper, parsley, rosemary and bay leaf. Slice Italian sausages into chunks and saute. Add sausages, pasta, and spinach to soup and cook until pasta is tender. Add pesto and season with salt and pepper.
   Serve with parmesan

Print Page

No comments:

Post a Comment