Italian vegetable soup with sausages
It is wonderful warming-up tomato fast soup. You may vary meat components from sausages to boiled meat or no meat. I like the main principle – lots of vegetables, aromas and the taste.
6
portions 
Ingredients:
- Sausages – 300 g;
- Canned beans – 1 can (400 g);
- Grated tomatoes – 400 ml;
- Celery stalk – 1 pc;
- Onion – 1 pc;
- Garlic – 3 cloves;
- Broth or water – 1.5 l;
- Macaroni – 2 handfuls;
- Italian herbs (or basil and oregano half/half) – 1 tea spoon;
- Salt;
- Olive oil – 2 tbsp.
You may take any beans – both white and red will suit but white will be tender. What is important – it should be in own juice without admixtures. Choose good tasty sausages, otherwise the soup will be wasted. Broth might be chicken or vegetable. If you have no it, just take water from the tea pot.
Step 1
Cut the garlic into thin segments and onion into sticks.
Step 2
Heat the olive oil in a saucepan for 3 litres and put the garlic there. Fry for a minute on low heat until the smell, then add onion.
Step 3
Parboil together for 2 minutes.
Step 4
Meanwhile, finely chop the celery stalk. Then put it into the saucepan with onion and garlic.
Step 5
Add the beans.
Step 6
Put grated tomatoes.
Step 7
Then put the herbs. Mix up and heat over all together.
Step 8
Meanwhile, cut sausages into rings.
Step 9
Add sausages to the saucepan with vegetables.
Step 10
Pour with hot broth. Let it boil and then cook for 15 minutes on medium heat. Try to salt and regulate.
Step 11
Then add macaroni and cook as much as indicated on the pack. On mine it’s 7 minutes.
Step 12
Pour over the plates.
Bon appetite!
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