Focus on food: January 16, 2007

Italian Soup Stew

The following recipe is from our Westport Cooks Archives and the previous class " Simmering Suppers " with Chef Suzy White. You can use this recipe and add your own style as you make your own Italian Soup Stew.

Ingredients:
• 4 fresh tomatoes, chopped
• 1lb. Italian sausage, cut into bite sized pieces
• 14oz. can Italian tomato sauce
• 7 cups beef stock
• 1 cup chopped onions
• 1 clove garlic, minced
• 1 cup sliced carrots
• 1 tsp. basil
• 1 tsp. oregano
• 2 cups sliced zucchini
• 1 cup fresh mushrooms
• 1 green pepper, diced, seeds removed
• 1/4 cup chopped fresh parsley
• 1 1/2 cups sliced dill pickles
• 2 cups frozen tortellini or small ravioli

Directions:
•Combine tomatoes, sausage, tomato sauce, stock, onion, garlic, carrots, basil, and oregano in a large pot and simmer 30 minutes.

•Add remaining ingredients and simmer an additional hour, adding more water as necessary to cook tortellini.