We like to serve this soup for lunch, followed
by fennel salad and a piece of cheese.
Potato, Rice and Sausage
Soup
3 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
1 cup whole canned Italian tomatoes, chopped
2 tablespoons finely chopped flat-leaf parsley
4 cups water
2 cups chopped Savoy cabbage
2 celery ribs, chopped
1 medium carrot, sliced
Salt and freshly ground black pepper or hot pepper flakes
1/2 pound Italian sweet sausages
1/2 cup rice
Grated Parmesan cheese or extra virgin olive oil, for garnish
- Heat 2 tablespoons of the olive oil in
a large soup pot over medium heat. Add the onion and garlic and
cook until the onion becomes translucent, about 5 minutes. Add
the tomatoes and parsley. Cover and simmer for about 10 minutes,
until the tomatoes break up. Add the water, cabbage, celery,
carrot, and salt and pepper to taste. Cover and boil gently for
15 minutes.
- Heat the remaining 1 tablespoon of olive
oil in a medium skillet over medium heat. Prick the sausages
and cook them in the skillet for about 10 minutes, until they
are brown all over. Remove the sausages and slice.
- Add the rice and sausages to the soup
and continue cooking until the rice is tender, about 10 to 15
minutes.
- Serve each portion with grated cheese
or a drizzle of extra virgin olive oil.
Serves 4.
Source: Reprinted from: Italian Family
Dining: Recipes, Menus, and Memories of Meals with a Great American
Food Family by Edward Giobbi and Eugenia Giobbi Bone © 2005
Edward Giobbi and Eugenia Giobbi Bone. (November 2005;$27.50US/$37.50CAN;
1-59486-126-9) Permission granted by Rodale, Inc., Emmaus, PA
18098. Available wherever books are sold or directly from the
publisher by calling (800) 848-4735 or visit their websit at
www.rodalestore.com.
