"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sausage, Peppers and Onion Soup Recipe

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This recipe for Sausage, Peppers and Onion Soup, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kinsey Huff
Added: Tuesday, January 20, 2009


3 tbsp. olive oil
1 1/2 lbs. hot or sweet Italian sausage
4 cloves garlic, finely chopped
3 to 4 cubanelle peppers (or bell peppers) seeded and thinly sliced
2 medium onions, thinly sliced
2 tbsp. balsamic vinegar
2 c. chicken stock
2 - 15oz. or 1 - 28 oz. can crushed or diced fire roasted tomatoes
1/4 c. parsley leaves, finely chopped
1/2 c. basil leaves, torn
1 c. Parmigiano-Reggiano cheese, shredded

Heat olive oil in a skillet, add sausage and brown for a few minutes then add garlic, peppers, onions and cook until soft, six to seven minutes more. Deglaze pan with vinegar and then stir in chicken stock and tomatoes and reduce heat to simmer. Cook five minutes more and then stir in parsley and basil. Serve with cheese on top.




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