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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love soups, but I love to make different ones all the time, otherwise it gets boring. This is a nice spin on vegetable soup. The dry salami to use is hot soppressata, which can be bought in the supermarket here in the Northeast, but certainly at any Italian deli. Ingredients:
1/4 lb dry spicy salami, diced |
1 onion, sliced |
2 carrots, chopped |
2 tablespoons olive oil |
3 (14 1/2 ounce) cans beef broth |
1 (16 ounce) can diced tomatoes with juice |
cayenne pepper |
salt |
1/2 teaspoon oregano, dried |
1/2 teaspoon marjoram, dried |
1/2 teaspoon summer savory, dried |
6 ounces green beans, trimmed |
4 ounces mushrooms, sliced |
1/4 head cabbage, shredded |
french bread, sliced |
16 ounces mozzarella cheese, shredded |
Directions:
1. Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
2. Add green beans, mushrooms and cabbage; simmer 10 minutes more.
3. Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
4. Broil 2-3 minutes until browned and bubbly.
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