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Vegetable Soup with Sausage and Cheese
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Source: Mary Jo Tye
| Soup | |
| 10 cups | strong chicken stock |
| 3 or 4 | beef soup bones |
| 1 cup (about 6 ounces) | salt pork, diced |
| 6 tablespoons | butter |
| 3 | onions, coarsely chopped |
| 2 cloves | garlic, crushed with salt |
| 3 ribs | celery, coarsely chopped |
| 4 | carrots, thickly sliced |
| 1 | green pepper, seeded and coarsely chopped |
| 10 to 12 grinds | black pepper |
| large pinch | rosemary, fresh or dried |
| 1 | bay leaf |
| 3 | zucchini, trimmed, halved lengthwise, and sliced medium thick |
| 1 cup | fresh mushrooms, sliced |
| 3-4 cups | white beans, cooked or canned, and drained |
| salt, (optional) | |
| 1¼ pounds | sweet Italian sausage |
| 2 tablespoons | olive oil |
| 1½ cups (about 10 ounces) | vermicelli, broken into 1-inch lengths |
| 8 | fresh plum tomatoes, peeled, seeded, and coarsely chopped |
| 2½ cups | fresh spinach leaves, coarsely shredded |
| ½ cup | parsley, coarsely chopped |
| Garnish | |
| ½ cup | parsley, chopped |
| 1/3 cup | fresh basil, chopped |
| 3 cloves | garlic, shopped |
| slices | French bread, toasted |
| 2 cups | Parmesan cheese, freshly grated |
In a large uncovered kettle, simmer the chicken broth with the beef bones to intensify its flavor. Do this while you prepare the vegetables for the soup.
In a second large pot fry the salt pork until the pieces are crisp. Remove fat, leaving the salt port in the pot.
Heat the butter, add the onions and garlic, and cook until soft. Add the celery, carrots, and green pepper, and toss to coat all the pieces with fat. Season with pepper, rosemary, and bay leaf; lower the heat, cover the pot, and cook 5 to 8 minutes. Uncover the pot, raise the heat, and toss the vegetable mixture, adding the sliced zucchini and the mushrooms. Toss the mixture over high heat for 2 more minutes. Pour the hot broth (and the bones, if you wish). Add the beans. Simmer the soup, uncovered, for 10 minutes, or until the vegetables are just tender. Remove the bones and the bay leaf. Taste and add salt if necessary. Cool and refrigerate.
Sauté the sausages over moderate heat in the olive oil until cooked. Drain off all the fat and slice the sausages medium thick on the bias.
When you are ready to serve the soup, reheat to boiling, add the vermicelli and cook until almost al dente (3 or 4 minutes). Then add the tomatoes, spinach, and sausage, and simmer until heated through, another 5 minutes or so. Add parsley. Place garnish of parsley and basil in soup bowl and top with bread and cheese.
For those cold winter nights when soup tastes, Oh so good! From Mary Jo Tye.
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