- 15oz garbanzo beans
- 15oz red kidney beans
- 15-16oz tomato sauce
- 28oz crushed tomato (can be substituted with diced tomato) with basil
- 28oz water or chicken stock
- 8oz elbow or salad macaroni (can be any small cut pasta), cooked al-dente
- 1pc bouillon cube (if not using chicken stock)
- 1-2pcs zucchini
- 1pc med yellow onion, chopped
- 8 cloves garlic, minced
- 4pcs Italian sausage, chopped
- 4 stalks/rib celery
- 3-4pcs carrots, cubed in small pcs
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 tsp oregano (dried)
- 1 tbsp butter (used after the soup is cooked for a nice glaze)
Saute' a little amount of onion (leave some
for later), garlic, celery, carrots & sausage. Add just a little of
oregano and Italian seasoning. Add sauces and other liquids. Add all
other ingredients/seasonings. Let it simmer on high heat without lid
until a thicker consistency is achieved. Add zucchini ad continue
simmering until it's just tender. Stir in butter just before turning
off the stove. Add a dash of parmesan upon serving.
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Yummy food with a nice mobile snap... :-)
Looks healthy and tasty too :)