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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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This is by far the best soup that I have ever had. I found this recipe in a cookbook called A Collection of the Very Finest Recipes. I have slightly adapted the recipe, but not by much. Ingredients:
1 lb sweet sausage or 1 lb hot sausage |
1 tablespoon olive oil |
1 medium onion |
2 garlic cloves, minced |
1 cup carrot, diced |
1 tablespoon dried basil |
1 small zucchini, sliced thin |
1 (28 ounce) can whole tomatoes, undrained |
2 (10 ounce) cans beef bouillon |
2 cups cabbage, shredded |
salt and pepper, to taste |
1 (15 ounce) can great northern beans |
1/2 cup rice, uncooked |
1/2 cup red wine |
Directions:
1. Saute sausage until brown.
2. Add onion, garlic, carrots, and basil and cook for 5 minutes.
3. Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper.
4. Bring soup to a boil.
5. Reduce heat and simmer covered for an hour.
6. Rinse beans. Add the beans, rice, and wine.
7. Cook for 30 minutes, or until rice is done.
8. You can eat this now and top with cheddar cheese, but it is even better the next day.
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