Hot Sausage Soup 1 1/2 lbs hot Italian sausage 1 large onion 1 green pepper 1 red pepper 1 28-oz can crushed tomatoes 1 28-oz can water 4 cloves garlic Salt & pepper Bay leaf 2 15-oz cans cannelini beans 1 bunch greens (escarole, mustard, kale, etc.)
Over medium high heat, saute sausage in one-half cup water in large sauce pot until water dissolves and sausage is browned on all sides. While they are frying, pierce the sausage in several places with a fork to release some of the fat. Remove the sausage and cut into one-half inch rounds. Chop onion and peppers into half-inch chunks and fry in the same pan until they are tender. Put sausage rounds back in the pot and use a food mill to strain the crushed tomatoes into the pot. Add 1 can of water and garlic cloves and bring to a boil, then lower to a simmer. Cook uncovered for about one and a half hours. Add one can of beans, drained and rinsed. Puree the other can of beans and add to the soup along with the greens, washed and chopped into bite-size pieces. Simmer for another 15 minutes until the greens are tender and serve with hunks of crusty bread. It's also nice to sprinkle each serving with a generous helping of grated Romano cheese. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
