RECIPE: Italian Sausage Soup | Pea Ridge Times

Italian Sausage Sup

Marcia Cothran, Pea Ridge

The 2008 Cook’s Library of Treasurers

Pea Ridge Community Library

1 lb. Italian sweet sausage

1 Tbsp. olive or vegetable oil

1 c. diced onion

1 clove garlic, minced

1 c. sliced carrots

1 tsp. crumbled basil

2 small zucchini, sliced

1 can Italian pear tomatoes, chopped

3 cans beef bullion

2 c. chopped cabbage

14 tsp. pepper

1 can Great Northern beans

1 Tbsp. dried parsley

Slice sausage crosswise about 1/2-inch thick; brown in oil. Add onion, garlic, carrots, basil and parsley. Cook for 5 minutes. Add zucchini, tomatoes (with liquid), bullion, cabbage and pepper. Bring to a boil Reduce heat and simmer, covered, for one (1) hour. Add beans, with liquid; cook for another 20 minutes. (Soup is even better second day.)

Makes eight (8) servings.

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