This sausage and veggie soup is definitely a main course and not a starter. It is hearty, healthy and full of flavour. You get all in one: protein, grain and veggies.
prep time 10 min cook time 25 min
ingredients for 4
- 1 lb. Italian Sausage, cut into thumb size pieces
- 2 tablespoons extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 red bell peppers, diced
- 1 zucchini, diced
- 250g broccoli florets
- 1 bay leaf
- 1/8 teaspoon peperoncino flakes or seeds
- 1,5-2l vegetable or chicken broth
- 1 can (400g) diced tomatoes
- 1 bunch chopped kale
- 150-200g rice, barley or small pasta
- handful of chopped fresh basil
- salt and black pepper
1. In a large skillet, brown the sausage pieces until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage pieces on a plate.
2. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers, zucchini, broccoli florets, bay leaf, and peperoncino. Cook about 3-4 minutes.
3. Stir in the broth, tomatoes, and rice and cook 12-15 minutes, then add the kale and keep cooking for a few minutes. Stir in the fresh basil and season with salt and pepper, to taste. Stir in the sausage pieces and heat until warm. Remove the bay leaf and serve. If using barley or pasta, check the cooking time.
tip: you can make this soup vegetarian by using vegetable broth and omitting the sausage.
tip: grated Parmesan cheese adds yumminess to this soup.
FOR A GLUTEN FREE ALTERNATIVE: use appropriate pasta
BUON APPETITO!