Wind Chill Weather Soup
 
Ingredients
  • 1 pound bulk mild or hot Italian sausage
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can (28 ounces) diced petite tomatoes with liquid
  • 3 Tablespoons tomato paste
  • 7 cups beef broth
  • 1 cup dry red wine
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried basil
  • 2 medium zucchini, halved lengthwise and sliced crosswise
  • ½ cup chopped fresh Italian flat leaf parsley
  • 1 cup small pasta
  • 1 can (15 or 16 ounces) garbanzo beans, drained and rinsed
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for sprinkling on top of soup
Instructions
  1. In a large soup pot crumble sausage and sauté until lightly browned. Add onion; sauté until soft, then stir in garlic for 1 minute. Add tomatoes with juice, tomato paste, broth, red wine, oregano, and basil. Bring to a boil, reduce heat to low, and cook, uncovered, for 30 minutes, stirring occasionally.
  2. Add the zucchini, parsley, and pasta; continue cooking and stirring occasionally until pasta is starting to get tender, about 10-15 minutes. Add the garbanzo beans and heat until very hot. Taste for salt and pepper and add to your taste. Ladle into bowls and pass the Parmesan cheese to sprinkle on top. Serves 6-8 depending on how hungry and cold everyone is!
  3. Any leftover soup may be refrigerated for several days or frozen. When reheating, you might need to add some more beef broth.
Recipe by The Culinary Cellar at https://theculinarycellar.com/wind-chill-weather-soup/