Sweet Italian, Orzo & Veggie Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Friday night is Soup night at our house during the fall and winter. This soup really hits the spot. Enjoy Ingredients:
1 lb sweet italian sausage (bulk or with casings removed) |
1 medium onion, diced |
1/2 cup fennel (sliced or diced) |
2 cloves garlic, minced fine |
1 (28 ounce) can crushed tomatoes, do not drain,with basil if you can find it |
6 cups water |
1/2 cup orzo pasta |
2 beef bouillon cubes or 2 tablespoons beef bouillon granules |
1 tablespoon fresh basil |
1 lb fresh green beans (trimmed & 1 inch pieces) or 1 (16 ounce) bag frozen green beans |
6 carrots, diced |
1/4 cup chicken broth |
Directions:
1. In a LARGE soup pot or dutch oven, crumble the sausage and cook over medium heat until no longer raw.
2. Drain off all fat.
3. Add onion and garlic to pot and cook until soft, add fennel and cook for another minute.
4. Stir in the tomates, water, orzo, and bullion and chicken broth.
5. Heat to boiling and then stir in basil, green beans and carrots.
6. Cook an additional 25 to 35 minutes until veggies are soft.
7. Serve with bread of some sort!
8. Enjoy!
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