Thursday, December 17, 2009
Sausage, Pepper and Potato Soup (stew or stoup)
I can't help but chuckle at the title because I know that a lot of my readers and blogger friends despise Rachael Ray. I know she's quirky and annoys people but that doesn't stop me from trying her recipes and it shouldn't stop you either. I like her and more importantly, this dish is delicious! I added a potato and handful of Trader Joe's frozen sliced peppers (in addition to the cubanelle's), a can of roman beans, some crushed red pepper (since I didn't use spicy sausage) and Italian seasoning. I loved it! I can't wait to eat the leftovers for lunch today!
Sausage, Pepper and Potato Soup
3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet Italian sausage, cut into small pieces or smashed with a masher or spoon
6 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
1 large potato, diced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1 can roman beans, drained and rinsed
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 tsp Italian seasoning
crushed red pepper to taste (if you use spicy sausage you don't need this)
1 cup Romano cheese
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add potato, garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with vinegar abd stir in stock, tomatoes, basil, Italian seasoning and crushed red pepper. Bring to a boil then reduce heat to simmer, cook 10 -15 minutes and then add beans and cook for another 5-10 minutes until potatoes are tender. Season with salt and pepper to taste. Serve with grated cheese on top.