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Zuppa Valle d'Aostana




Source of Recipe


Bruno's Italian Bistro


Recipe Introduction


Italian sausage and rice soup


List of Ingredients




1/2 pound mild Italian sausage, ground

1 small onion, small dice

3 to 4 large cloves garlic, minced

1 cup celery, sliced

3/4 cup carrots, small dice

2 cups green cabbage, large dice

1/2 cup zucchini, small dice

1 (28-ounce can) diced Roma tomatoes with juice

2 quarts chicken stock or broth (reserve 2 cups)

3/4 cup white rice, uncooked

3 tablespoons Italian flat-leaf parsley, chopped

1/2 cup grated Parmesan cheese

Salt and black pepper, to taste



Recipe



Spray a heavy soup pot with cooking spray. Pinch off small bits of sausage and drop them in the pot. Cook over medium heat, stirring to break up the ground meat and keep it from sticking.

• Add the onion, garlic, celery, carrots, cabbage and zucchini. Lower heat to medium-low. Cover. Cook vegetables slowly until softened, about 20 minutes.

• Stir tomatoes into the mixture, and then add the chicken stock. Bring to a boil. Reduce heat, cover, simmer for another 15 minutes.

• Stir in the rice and simmer covered another 20 minutes until rice is cooked, stirring frequently to prevent the starch from sticking together.

• If soup is too thick once the rice is done, add some or all of the reserved chicken broth. Adjust seasoning with salt and pepper.

• Before serving, add the fresh parsley. Ladle soup into bowls and sprinkle each serving with the grated cheese.

sERVES 8.