Saturday, March 1, 2014

Tomato Basil Sausage Soup

Now this dish turned on the thick side for soup. Your could call this a pasta dish with sausage, or a nice thick stew. I'm calling it soup. I'm eating it with a spoon and that's all there is to that. A nice slice of crusty garlic bread wouldn't go amiss either.

Tomato Basil Sausage 'Soup'

1 can (28oz) tomato puree
1/2 - 1 lb mild italian sausage
3-4 carrots, finely diced
2-3 ribs celery, finely diced
small handful fresh basil, chopped
4 tbsp Basil Olive Oil
1/2 lb small pasta
1 can white beans
1 box (32 oz) vegetable or chicken stock

In a large soup pot over medium heat, add the tomato puree and the stock. Heat until it reaches a low simmer, then add the celery and the carrots. Cook about 10 minutes. Increase the heat until you have it just under a boil and add the pasta. Cook for 6 minutes then lower the heat to a mild simmer again.

In a separate pan, heat the olive oil to medium high and add in the sausage, casing removed. Cook until done through, making sure to break into very small bits. About 10 minutes. Pour the contents of this pan all into the soup.

Open the can of white beans, drain the water off, but do not rinse. Add along with the fresh basil.

Bring the soup up to a mild simmer again and cover loosely. Allow a bit of the steam to escape, you don't want your pan to explode.

Let simmer 5-20 minutes. Scrape the bottom of the pan every once in awhile. It's thick and things may stick.

Top with a little roasted garlic sea salt and you're good to go. Just in time for it to snow. Again.

For a thinner soup: add one more box of stock, cook the pasta separately, rinse the beans before adding them and only use 1/2 lb of sausage.

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