This
morning slave woke to the distant rumblings of the persistent rain.
It will be a good day to sip soup and watch nature gently wash the
world. This soup starts out like a traditional minestrone, then we
tweek it a bit here and there for our liking. A natural low fat food
with a bright taste from the Mediterranean. Keep it loving and keep
it healthy!
A
vegetable soup base with Italian sausage and cheese tortellini makes
a meal that just hugs your tummy!
Ingredients
- 1 lbs salsiccia (Italian sausage loose)
- 3 cloves garlic, chopped
- 1 onion, chopped
- 1 cup chopped celery
- 5 carrots, sliced (about 1 cup)
- 2 cups chicken broth
- 2 cups of low sodium V8 juice
- 28 oz can of stewed tomatoes
- 1 tablespoon chopped oregano
- 2 tablespoons chopped basil
- salt and pepper to taste
- pkg frozen cheese tortellini
- 2 tablespoons grated Parmesan cheese for topping
-
Cut up the onion, celery and carrots. Chop the garlic.
Spray a dutch oven with cooking spray and saute the Italian sausage over medium heat, breaking it apart, for about 7 minutes. Scoop out with slotted spoon and set aside.
Saute chopped onion, celery and carrots for 5 minutes. Add the garlic for an additional 2 minutes.
Add
chicken broth, V8 and stewed tomatoes. Add green beans, oregano and
basil. Simmer on
low
for one
hour,
the longer the better.
Check
levels of liquid, if more is needed add more chicken broth.
Stir
in the frozen tortellini. Let simmer for another 15
minutes
or until pasta is cooked.
(Maybe
add about 1 TBSP white sugar to the mix, since all the tomato action
makes it a bit acidic.)
What
a great soup to serve my Master Indy!
Serve
with some corn bread muffins!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by
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