Spicy Italian Soup recipe

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This soup will warm you up.

 

Spicy Italian Soup

 

1/2 pound Tofurkey Italian sausage sliced into thick rounds

1 medium onion, chopped

1 medium green or red bell pepper, chopped

1 celery rib with leaves, thinly sliced

4 garlic cloves, minced

4 cups vegetable broth

1 can (15-ounces) garbanzo beans or kidney beans, drained and rinsed

1 can (14-1/2 ounces) crushed tomatoes

1 small zucchini, thickly sliced

1 medium carrot, thinly sliced

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

salt to taste

3 green onions, white and some green, chopped

Zest from one lemon

 

In a saucepan heat tablespoon of oil, saute Tofurky Italian sausage with the

onion, bell pepper, celery, and garlic; cook five minutes. Stir in broth, beans,

tomatoes,

zucchini, carrot, parsley, red pepper flakes, basil, oregano, pepper and salt,

cover and

cook on a low simmer for 35 to 40 stirring occasionally.

Remove from heat and serve in soup bowls. Serve with a sprinkle of

green onions and lemon zest.

Makes 5 (1-1/2 cup) servings

 

 

 

 

 

 

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