Italian Vegetable Soup
Just two sausages boost the flavour of this simple vegetable and chickpea soup. For a vegetarian version, you can omit the sausages and replace 3 cups (750 mL) of the water with vegetable stock.
Ingredients
- 2 Italian sausages
- 2 tbsp (30 mL) olive oil
- 3 stalks celery, chopped
- 1 Spanish onion or 2 cooking onions, chopped
- 1 bulb fennel, chopped
- 1/2 cup (125 mL) chopped fresh flat-leaf parsley
- 1 bay leaf
- 1 can (28 oz/796 mL) tomatoes
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1 zucchini (8 oz/250 g), chopped
- 1-1/4 tsp (6 mL) salt
- 1/4 tsp (1 mL) black pepper
- 4 to 6 slices Italian white bread
- Grated fresh Parmesan cheese
Preparation
Prick sausages all over with fork. In soup pot, heat oil over medium heat; fry sausages, covered and turning often, until browned and cooked through, about 8 minutes. Transfer to plate; set aside.
Add celery, onion, fennel, parsley and bay leaf to pot; cook until vegetables are soft, 12 to 15 minutes. Add tomatoes with juice, breaking up tomatoes with spoon. Add chickpeas, zucchini, salt, pepper and 5 cups (1.25 L) water. Bring to boil; reduce heat and simmer, covered, for 20 minutes. Slice sausages; add to soup and simmer for 2 minutes.
To serve, place slice of bread in each bowl; ladle soup over top and sprinkle with cheese.
Makes 4 to 6 servings.
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