Last winter was so unseasonably warm and dry that I resorted to simmering stews while the air conditioning hummed. It just wasn't right.
But not so this year. It's cold, wet and windy. Pouring rain is interspersed with pounding hail. It's the perfect time for a bowl of soothing, steaming soup.
Last Sunday I attended the Soups, Stews and Comfort Foods Class at Old Town Cooking School in Pasadena. This recipe for Old Fashioned Italian Soup alone was worth the price of admission. It's easy, economical, comforting and delicious - all the things a good pot of soup should be.
Old Fashioned Italian Soup
- 1 lb. sweet Italian sausage
- 2 cups chopped celery
- 1 cup chopped onions
- 2 lb. zucchini, cubed
- 2 28-oz cans diced tomatoes
- 2 tsp. salt
- 1 tsp. dried oregano
- 2 tsp. fresh basil
- 1 tsp. Italian seasoning
- 1 tsp. sugar
- 1 tsp. minced garlic
- 1 green pepper, chopped
1. Cut the sausage into bite-sized pieces and saute in a frying pan until brown.
2. Add the celery andonions and saute until tender
3. In a large pot, place the sausages, celery and onions.
4. Add the zucchini, tomatoes and seasonings.
5. Cook, covered, for 20 minutes
6. Add the green pepper and cook uncovered for 10 more minutes.
7. Serve with fresh-grated parmesan cheese.
Let it rain!