Tuscany Peasant Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- Grated parmesan or romano
- 1 Sm Onion, chopped
- 3 c Beef stock
- Cheese to garnish
- 3 Med Zucchini, thinly sliced
- 2 Teaspoons fresh chopped
- 4 Mild italian sausages*
- 1 (8-oz) can tomato sauce
- Basil or 1/2 tsp dried basil
- Salt & pepper to taste
- 1 Inner stalk celery, diced
Contains
CeleryMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- *Preferably turkey sausages Slice sausages 1/2 inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion. Saute` 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot and mix. Heat on HIGH (300) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2 to 3 hours. Salt and pepper to taste. Ladle into bowls and garnish with grated cheese. SOURCE: Extra Special Crockery Recipes
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Ladle