Safari Soup Recipe
Zucchini, tomatoes, sausage, garbanzo beans, kidney beans and spinach lightly stewed in a zesty broth with pasta and topped with shaved Parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil
- 1 pound Italian sausage; casing removed, lightly sauteed
- 1 cup partly cooked pasta; any shape
- 4 medium garlic cloves; crushed
- 1/3 cup diced onions
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 3 cups diced eggplant; skinned
- 16 cups water
- 1 can (28 oz)crushed tomatoes
- 1/3 cup mixed dried beans; (Romano, kidney, fava, pinto, cranberry, etc.)
- 1 1/2 tablespoon salt; (to taste)
- 3 tablespoons sugar; (to taste)
- 1 teaspoon pepper
- 3/4 teaspoon garlic powder
- 1 bay leaf
- 1 teaspoon basil
- 1/4 teaspoon celery seed
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh coriander
- 1/4 teaspoon dry chile pepper
- 2 tablespoons balsamic vinegar
Instructions
- Lightly grease stock pot bottom to prevent beans from sticking.
- Brown sausage and drain.
- Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened.
- Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar.
- Simmer 2 to 3 hours (until beans are soft).
- Adjust seasonings.
- Add pasta a few minutes before serving