Italian Sausage and Garbanzo Bean Soup- Revisited


I posted the recipe for this soup in a previous blog entry and figured today was a good day to make it again. I made a few slight changes and additions so I wanted to update the original recipe. I also took a nice picture, at least I think so. I happened to be reading some new food blogs yesterday when I stumbled upon Under The High Chair and this hilarious post about food bloggers. I actually did a few of these things while taking the picture of today’s soup. Gave me and my hubby a good laugh, that’s for sure.

Italian Sausage and Garbanzo Bean Soup

Serves 4

1 pound bulk Italian sausage- I used Johnsonville’s mild variety

14 ounce can of cherry tomatoes

16 ounces beef broth

15 ounce can of garbanzo beans-drained

3/4 cup red wine- I used Chianti

1/2 onion rough dice

2 cloves of garlic finely diced

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried parsley

2×2 inch piece of Parmigiano-Reggiano cheese rind

ricotta cheese

Directions:

Heat a few tbsp of olive oil on med-high heat in a soup pot. Add onions and cook for a few minutes. Add garlic and only cook for about 2 more minutes then add in the sausage. Stir and begin breaking up the sausage into chunks, cooking until no longer pink. Add in the wine and allow it to de-glaze the pan a little. Add in the tomatoes and their juice, broth, cheese rind and seasonings. Add salt and pepper to taste.  Bring to a boil then reduce heat and cover, let simmer for 30 minutes. Into each serving bowl add 3 Tbsp of ricotta cheese before ladling in the soup. Add some grated Parmesan if desired. Serve with fresh bread for a simple lunch.

Be sure to come back Saturday when I post my newest review and giveaway for Michele’s Totally Awesome Gourmet Popcorn. I love popcorn, it’s a favorite snack. I was so excited to be asked to do this review and giveaway. So excuse me now while I run to the library for a few good chick flicks to enjoy with my popcorn.

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