A Souper Supper
by Faith
The temperature is dropping and soup
season is heating up! For a cold winter day, nothing beats a big
pot of this zuppa, minestrone. This thick, hearty vegetable
soup has chunks of tomato, cubes of zucchini, tons of tortellini
and is generously topped with Parmesan cheese--delizioso!
When making soup, feel free to add
a dash of this, a drop of that and a smidgen of your craving. Soup
is a great way to experiment and adapt the dish to your tasting.
Sample and season. Want a little more heat? Add some pepper flakes.
Needs a little more oomph? Maybe it could use a little more salt.
Combine various tastes and textures, and contrast flavors such as
salty and sweet.
Serve the soup with a rustic Italian
bread and mangia!
Note: This soup will
be thick, if you would like it thinner, add more vegetable broth.
1/2 pound sausage cooked and crumbled
OR
1 package vegetarian sausage cut into
small pieces
2 Tbsp olive oil
1 cup onion, diced
1 clove garlic, crushed
1 cup carrots, diced
2 small zucchini, diced
1 1-pound can Italian tomatoes, undrained
4 cups vegetable broth *
2 cups shredded cabbage
1 1-pound can kidney beans, rinsed
and drained
1/2 pound cheese-filled tortellini,
cooked (cook while the soup is simmering)
1 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
a dash (or three) of cayenne pepper
salt, to taste
freshly grated Parmesan cheese
1. In a large soup pot, over medium
heat, add olive oil, onions, garlic and carrots; sauté the
onions for 5 minutes. Add the zucchini, tomatoes, vegetable broth,
and cabbage. Bring to a boil. Reduce heat and simmer for one hour.
2. Add the beans, tortellini, basil,
parsley, oregano, cayenne pepper and salt. Cook for 10 minutes.
Taste for additional seasonings.
3. Ladle in a bowl and top with freshly
grated Parmesan.
This dish makes great leftovers and
freezes well.
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