eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Heat olive oil in a heavy 6 to 8-quart saucepan over medium heat.
Add sausage and cook until almost all fat is rendered. Transfer sausage to a platter.
Remove skin from sausage and cut into bite sized pieces. Saute in olive oil until lightly browned.
Remove from pan.
Add the carrots, celery and onion and saute until lightly browned. Add garlic and cook a few minutes more.
In a large kettle (4 to 6 quarts) combine all ingredients except basil.
Bring to a boil, reduce heat and simmer very gently for 1 1/4 to 2 hours.
Stir in fresh basil during last half hour.
If thicker soup is desired, mash with potato masher and stir.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
In a Dutch oven, combine lentils, 5 cups of water and seasonings.
Bring to boiling; reduce heat and simmer, covered, for 35 minutes.
Meanwhile, in a skillet, cook sausage and onion until meat is lightly browned.
Add to stew with remaining ingredients.
Simmer, covered, for 15 minutes.
Serves 8 to 10.
In a large pan, combine lentils, 5 cups of water and seasonings.
Bring to boil.
Reduce heat and simmer, covered, for 35 minutes.
In skillet, cook sausage and onion until meat is lightly browned.
Add remaining ingredients and heat through, then add all of this to cooked lentils.
Simmer, covered, for at least 15 minutes.
Will be thick.
Great with cornbread.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Rinse the lentils and cull them for small stones and debris. Remove sausages
Dice the first four ingredients and saute them in a large pot with the oil. Saute until tender.
Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
Pour 8 cups for chicken broth, the vegetables back into the pot.
Add tomatoes and lentils.
Add remaining ingredients.
Simmer until the lentils are tender, 30-45 minutes.
Remove 1/3 of the soup and puree. then return it to the pot.
Correct the seasonings and remove bay leaf.
b>recipe #28008 and used it with success).
Meanwhile prepare filling, place sausage and
heck the notes on this recipe for that, but you'll
n a screw-top jar and shake well.
Cook the
br>Add garlic, onions and mushrooms to the sausage. Cook a few
In a nonstick skillet, cook sausage over medium high heat, breaking
killet, brown sausage over medium-high heat, in batches and adding oil
Cook sausage whole.
Cool, slice and reserve.
In heavy soup pot, saute ham, onion, pepper and carrot in oil until tender. Stir in seasoning.
Cook 5 minutes more.
Add all other ingredients except last two.
Cover pot partially and simmer gently for 2 hours.
Taste; adjust seasoning with salt and pepper. Add shredded spinach and serve.
Wash and sort through lentils, removing any stones, etc.
In a large pot, heat the olive oil over medium-high heat.
Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
Remove bay leaves, let \"rest\" for about 15 minutes to blend flavors and serve.
This may be thinned with a little more broth or water if it becomes too thick.
Brown sausage; drain off fat.
In a large pot combine all ingredients bring to boil.
Reduce heat,cover.
Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
Sprinkle with Parmesan cheese and serve.
mbine lentils, water, and salt in a
ght fitting lid. Add the sausage and crumble while browning, about 3