Zucchini Tomato Italian Sausage Soup?

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Absolutely! We created this Zucchini Tomato Italian Sausage Soup to use up fresh zucchini, tomatoes and some of the fresh herbs from our garden – but you can also add other fresh vegetables and herbs if that is what you have growing in your garden.
You can also add pre-cooked pasta to this soup if you’d like. And, if you like things extra zesty, feel free to swap in hot Italian sausage instead of the sweet.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 pound Italian sweet sausage, removed from casings
• 2 cups onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 cups red bell pepper, diced (about one large pepper)
• 2 tablspoons fresh garlic, minced
• Pinch red pepper flakes
• ¼ cup tomato paste
• 5 fresh plum tomatoes, diced
• 2 pounds zucchini cut into bite-sized pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 quarts good quality vegetable broth
• 1 cup coarsely grated Parmesan cheese, plus more for serving
• A few Parmesan cheese rinds (optional but recommended)
• 2 tablespoons fresh basil chopped
• 1 tablespoon fresh oregano chopped

INSTRUCTIONS

1. In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
2. Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
3. Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine
4. Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.

for full instruction please see : www.afamilyfeast.com

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