Italian Zucchini Soup Recipe
This recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day.
Prep: 5 min.
Cook: 1 hour 20 min.
Yield: 8 Servings
Ingredients
1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional
Directions
In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired. Yield: 2 quarts.
Nutritional Facts 1 serving (1 cup) equals 156 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 1,046 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g protein.
Originally published as Italian Zucchini Soup in Bountiful Harvest Cookbook , p17
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