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olive oil Italian sausage garlic onion shallot fingerling potato carrots zucchini beef broth tomatoes wine sugar cavatappi pasta lima beans arugula oregano salt black pepper Parmesan cheese
Viewed: 15 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 lb Italian sausage, hot, thinly sliced
- 2 garlic cloves, minced
- 1 onion, medium, sweet, diced
- 1 shallot, thinly sliced
- 1 cup fingerling potato, diced
- 2 carrots, large, thinly sliced
- 1 zucchini, small, diced
- 15 ounces beef broth (1 1/2 cans)
- 14 ounces stewed tomatoes (1 can, not drained)
- 5 ounces wine, dry, red
- 1 teaspoon sugar, white (optional)
- 1/2 cup cavatappi pasta, uncooked
- 1 cup lima beans, rinsed & drained
- 1/4 cup arugula, rinsed
- 1/4 teaspoon oregano, dried
- 3 -4 basil leaves, finely sliced
- 1/4 teaspoon salt, sea, fine
- 1/4 teaspoon black pepper, freshly ground
- 4 tablespoons parmesan cheese, grated (garnish)
Method
- In a large pot, turn the heat to medium and.add the olive oil.
- Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
- Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
- Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
- Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
- Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
- Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
- Pour into bowls and garnish with freshly shredded parmesan cheese.
- We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .
