Zucchini & Sausage Soup

This soup speaks of the end of summer by using the last of the zucchini, while it hints at winter fare with sausage. If you have garden zucchini that is overgrown, this is the place to use it. See note below recipe.

• 1/2 pound Italian hot sausage
• 1/2 pound Italian sweet sausage with fennel seed
• 2 tablespoons olive oil
• 2 green bell peppers in half inch dice
• 1 onion, roughly chopped
• 1/4 teaspoon hot red pepper flakes (optional)
• 1 (28 ounce can) Italian style tomatoes
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chopped basil
• 5 medium zucchini in 1/2 inch dice
• 1/4 cup chopped parsley

METHOD

Using a fork, pierce hot and sweet sausages about 1 inch apart on all sides. Boil in small saucepan of water for 10 to 15 minutes, or until some fat rises to the surface. Remove and set aside to cool. Discard water.

In a large soup pot, heat oil over medium heat. Stir in peppers and onion, and sauté until onion softens. Stir in hot pepper flakes and cook 2 minutes.

In a small bowl, break up tomatoes with a fork. Stir into onions. Bring to a boil, then lower heat and simmer for ten minutes.

Stir in beef broth and Worcestershire sauce. Cook for 30 minutes at a steady simmer.

Stir in basil, zucchini and parsley. Cook for 15 to 20 minutes or until zucchini softens. If using overgrown, end-of-season zucchini, cook a little longer, until zucchini softens.

Serves: 6 to 8

Contributor: Debbie Farrell

If you have those large zucchini that escaped your eye in the summer, score the rind with a fork, slice in half and remove seeds. Dice as instructed in recipe. If you can't find Italian sausage with fennel, add 1/4 teaspoon fennel with the tomatoes.

 

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