Garden Vegetable Soup with Sausage
To all of you who may be thinking: "Hmmmm... soup in the summer?" Our answer is "Yes!" Especially with all of the fresh ingredients that are ripe and ready for picking during the summer months.
Soup is rarely on the menu at my house during the summer, but I can thank my daughter for this one. This next recipe is perfect for those rainy summer nights. I used it this week to help soothe my daughter, who recently had her wisdom teeth out before going off to college.
This recipe serves 6 generously, with leftovers for lunch.
What You'll need:
2 48oz Cans of Low Sodium Chicken Broth
1 28oz Can of Organic Diced Tomatoes
7 Chicken Sausage Links, mild Italian flavor
1 Bag Organic Baby Carrots, chopped
6 Celery Stalks, chopped
1 med Zucchini, quartered and sliced thinly
1 med Summer Squash, quartered, sliced thinly
1/2 Large Vidalia Onion, chopped
6 large, fresh Basil leaves
1 heaping tbsp of chopped garlic
Sea Salt and Pepper, to taste
1 box of Acini di Pepe pasta
How You'll Make It:
In a large pot or casserole, heat 3 tablespoons of olive oil and one generous tablespoon of chopped garlic until it starts to simmer.
Add the carrots and onions and saute until tender. Add salt and pepper to taste.
Take the sausages and squeeze out small amounts, about the size of a marble, out of their casings and into the pot. Saute until they are not pink any longer.
Add the chopped zucchini and summer sqaush and stir until tender.
Add the two cans of broth and the can of chopped tomatoes. Tear the basil leaves into pieces and stir into the soup.
Simmer for at least 45 minutes so the ingredients can add to the broth.
Cook the pasta al dente and keep on the side so that the starch doesn't eat up all of the soup's broth.
Serve with crusty bread and freshly grated Parmesan cheese.
Hint: When keeping the leftovers, make sure that the pasta is kept separate from the soup. A cold, crisp Pinot Grigio is a perfect wine to pair with this meal.