@wagirl & @Chicagoan, I'd like that Greek Lemon Chicken/Rice recipe too!
I know I'm way late to this thread, but my favorite soup to make is Fennel & Italian Sausage Minestrone. It's fantastic, and is always enjoyed by everyone.
Topped w/ freshly grated Parm & served w/ a thick piece of buttered bread, it's TDF!
As far as ingredients go, everything is 'OPTIONAL'. If you don't have it, or don't like it, don't use it....though I do urge you to use the fennel. It's just a subtle addition, but makes a difference. I often add leeks, thinly sliced.
Fennel & Italian Sausage Minestrone Soup
INGREDIENTS:
- fruity olive oil
- 1/2 - 1 pound sweet Italian sausage, skinned and crumbled
- 1 coarsely chopped fennel bulb
- 1 large onion, chopped
- 1-2 stalks celery, diced
- 1 teaspoon fennel seeds, crushed (or mince w/ a chef's knife, cupping one hand above so they don't fly around everywhere) VERY OPTIONAL!
- 2 fat garlic cloves, minced
- 1/2 cup finely chopped cabbage
- 2 quarts chicken stock, or more
- 2 teaspoons Italian seasoning, rubbed between your palms
- 2-3 carrots, thinly sliced
- 1 zucchini, sliced in half lengthwise, seeded w/ a spoon, then sliced into half moons
- 1 summer squash, prepared same as above zucchini
- 28-ounce can crushed tomatoes, or tomatoes in tomato purée
- 1 can white beans
- 1/2 cup firmly packed, shredded fresh basil, or more
- salt and pepper to taste
- cooked elbow macaroni or ditalini
Your favorite Parmesan, Romano, etc.
DIRECTIONS:
Heat the olive oil in a large, heavy pot. Over medium-high heat, sauté the sausage, breaking it up until well browned. Drain the fat, leaving some behind, scoop out sausage & set aside.
Place pot over medium heat, swirl in some more olive oil, then add the fennel, onion, celery & crushed fennel seeds. (leeks too, if using) Cook, stirring occasionally, 10-15 minutes. Add the garlic & stir till fragrant.
Add the cooked sausage back, the cabbage, chicken stock, Italian seasoning & stir. Bring to a boil, then lower heat let simmer gently for about 20 minutes w/ lid slightly ajar.
When all is soft, remove lid & add carrots, simmer 5 minutes, then add zucchini, summer squash, tomatoes/purée, breaking up the tomatoes with a spoon and the white beans. Taste & add more Italian seasoning, if desired.
Simmer all until tender.
Turn off heat, add fresh basil & season with salt & pepper.
*While soup is simmering, cook the pasta separately, and add to each bowl when ready to serve. Pour soup over pasta, and top with lots of Parmesan cheese.
Muddling through...
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