Tim Murphy
TVWBB Fan
Dear Board,
Zuppa! It's cold and it's snowing right now here in Harrisburg so I figured I'd make soup for dinner. The ingredients aren't in order but if you have a pulse you can figure it out.
1 pound hot Italian sausage
1 small onion diced
a couple two three cloves of garlic
2 tbsp olive oil
1 can cannellini beans
1 can black beans
2 cans College Inn chicken broth
1 head of escarole
1 cup orzo pasta
2 tbsp Italian seasoning
2 cubes chicken bouillon or some powdered chicken stock
dried red pepper flakes to taste
Cook the sausage and set aside to cool. Dice the onion and mince or crush the garlic and sauté them in the olive oil in the soup pot. Add a cup of water and the bouillon or powdered chicken stock. Add the escarole and get it simmering nicely. Once that is going add the Italian seasoning and some red pepper flakes if you would like and simmer for 30 minutes to get the escarole cooked down. Add two cans of chicken broth and simmer on low for 30 minutes. Add a cup of orzo and simmer for ten minutes.
Take it off the burner and stir in the beans and the sausage after you have cut it in slices and just let it sit and stew in it's own broth for a while. Just before you are ready to eat heat it up and serve with grated cheese and garlic bread.
It's good stuff, honest it is!
Regards,
Tim Murphy
P3020006 by Goobiwan, on Flickr
Zuppa! It's cold and it's snowing right now here in Harrisburg so I figured I'd make soup for dinner. The ingredients aren't in order but if you have a pulse you can figure it out.
1 pound hot Italian sausage
1 small onion diced
a couple two three cloves of garlic
2 tbsp olive oil
1 can cannellini beans
1 can black beans
2 cans College Inn chicken broth
1 head of escarole
1 cup orzo pasta
2 tbsp Italian seasoning
2 cubes chicken bouillon or some powdered chicken stock
dried red pepper flakes to taste
Cook the sausage and set aside to cool. Dice the onion and mince or crush the garlic and sauté them in the olive oil in the soup pot. Add a cup of water and the bouillon or powdered chicken stock. Add the escarole and get it simmering nicely. Once that is going add the Italian seasoning and some red pepper flakes if you would like and simmer for 30 minutes to get the escarole cooked down. Add two cans of chicken broth and simmer on low for 30 minutes. Add a cup of orzo and simmer for ten minutes.
Take it off the burner and stir in the beans and the sausage after you have cut it in slices and just let it sit and stew in it's own broth for a while. Just before you are ready to eat heat it up and serve with grated cheese and garlic bread.
It's good stuff, honest it is!
Regards,
Tim Murphy
P3020006 by Goobiwan, on Flickr
