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Sunday, April 13, 2014
11:18 AM
Dr cook
soup
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Super-Delicious Zuppa Toscana
1
onion, chopped
1/4 cup
olive oil
2
carrots, diced
2 stalks
celery, chopped
2 cloves
garlic, minced
1 teaspoon
dried oregano
1
bay leaf
1 teaspoon
dried basil
1 (14.5 ounce) can
crushed tomatoes
2 cups
dry lentils
8 cups
water
1/2 cup
spinach, rinsed and thinly sliced
2 tablespoons
vinegar
salt to taste
ground black pepper to taste
Within a 5 quart Dutch oven, dark brown sausage. Remove sausage and deplete, reserving 1 tablespoon of the particular drippings.
Saute onions and garlic in drippings. Stir in meat broth, water, wine, tomatoes, green beans, basil, oregano, tomato sauce, along with sausage. Bring to a facial boil. Reduce heat; simmer uncovered for half an hour.
Skim fat from the soups. Stir in zucchini and parsley. Simmer covered for half an hour. Add tortellini during the very last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
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