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Tuscan Bread and Sausage Soup
Serves 8 to 10.
Ingredients:
1/4 cup olive oil
1 large onion, diced
2 ribs celery, diced
2 carrots, peeled and diced
1 green bell pepper, cored and chopped
2 Tablespoons minced garlic
1 pound mild Italian sausage, casings removed (about 4 sausages)
28-ounce can chopped Italian tomatoes with juices
8 cups water
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. ground black pepper
8 cups Italian bread, cut into 1-inch cubes
1/2 cup grated parmesan or Romano cheese
Procedure:
In a large stockpot, heat olive oil. Add onion, celery, carrots and green pepper. Saute on low heat for 5 minutes. Add garlic and sausage. As sausage cooks, crumble with wooden spoon. Cook until sausage is no longer pink, about 8 minutes. Add the canned tomatoes, water, basil, oregano, salt and pepper. Cover and simmer for 30 minutes. While soup is simmering, toast bread cubes on a baking sheet in 375-degree oven for 10 minutes. Allow bread to sit out on baking sheet for a few minutes to harden after removing from oven. Add the toasted bread to the soup after it has simmered 30 minutes. Stir and continue to cook another 10 minutes. Taste for seasonings. Remove soup from heat and stir in the grated cheese. Serve immediately.
Recipe submitted by Vivian Christman of Clarksville
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