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Italian Sub Stoup and Garlic Toast Float




Source of Recipe


Food Network: Rachael Ray


List of Ingredients




Soup:
-2 tablespoons extra-virgin olive oil, 2 turns of the pan,
-3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
-1/4 pound piece stick pepperoni, diced
-1 ham steak, diced (about 1/2 to 3/4 pound)
-1 green bell pepper, seeded, quartered and sliced
-1 medium yellow onion, peeled, quartered and sliced
-1 (15-ounce) can diced tomatoes
-Kosher salt and freshly ground black pepper
-6 cups chicken stock
-1/2 pound gemelli pasta or other short-cut pasta
-2 bunches arugula, trimmed and coarsely chopped (about 4 cups)

Floaters:
-1/4 cup extra-virgin olive oil
-5 cups cubed crusty bread
-3 large cloves garlic, cracked from skin
-1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
-1 teaspoon crushed red pepper flakes
-1/2 teaspoon dried oregano




Recipe



Soup:
-Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat.
-Add olive oil, 2 turns of the pan and the sausage.
-Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni.
-Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more.
-Add diced tomatoes and season with salt and pepper.
-Add chicken stock and bring stoup to a boil.
-Stir in pasta and cook for 8 minutes.
-Make crouton floaters while pasta cooks.

Floaters:
-In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat.
-Add garlic and cook 1 minute.
-Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.

-Stir arugula into soup just before you serve it up.
-Ladle up the stoup and float several toasty garlic bread cubes in each bowl.