Jersey Shore Sausage & Pepper Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you like it spicy, substitute the sweet Italian sausage with hot, or a mix of sweet and hot. Get yourself some warm, crusty Italian bread to serve along with the dish. Ingredients:
1 teaspoon olive oil |
1/2 lb sweet italian sausage, casing removed |
1 small onion, diced |
1 garlic clove, crushed |
1 red bell pepper, medium diced |
1 green bell pepper, medium diced |
1/4 cup dry red wine |
1 (14 1/2 ounce) can chicken broth |
1 (14 1/2 ounce) can diced tomatoes in tomato puree (if you can find the italian-style diced tomatoes, even better) |
1 (15 ounce) can cannellini beans, drained and rinsed (a can of great northern beans will do, if you can't find cannellini) |
1/2 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon salt |
1 pinch crushed red pepper flakes (or to taste) |
Directions:
1. In a large heavy saucepan, over medium-high heat, heat the olive oil and brown the sausage. Use a slotted spoon to remove the sausage from pan.
2. Pour off any excess oil, leaving about 1 to 2 teaspoons in the pan. Stir in the onions, peppers, and garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Add red wine and cook until the wine is almost all evaporated. Add the remaining ingredients, including the cooked sausage. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
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