Recipe of the week

Not Mamas Minestrone

• 6oz slab bacon medium diced
• 1 cup chopped onion
• 6 cloves garlic, minced
• 1lb sweet Italian Sausage
• 2/3 cup minced celery
• 2/3 cup cubed carrots
• 2 cups tomato puree
• 1 (14.5 ounce) cans stewed tomatoes
• 1 (14 ounce) can chicken broth
• 3 cups water
• 3 T red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste
• ½ cup chopped zucchini
• ½ cup yellow squash
• 1 ½ cups spinach, rinsed and sliced
• 2/3 cup uncooked ditalini or other small pasta
• 1 (15 ounce) can cannelloni beans, drained
• 2 tablespoons and 2 teaspoons chopped parsley

1. In a large stock pot, cook bacon and drain off fat. Set bacon aside.
2. In same pot add onion and carrots. When onions are translucent, add garlic, celery, sausage.
3. When sausage is almost browned, add the bacon, pureed tomatoes, whole tomatoes, broth, water, wine, oregano, basil, salt and pepper. Bring to a boil then reduce to a simmer for 15 minutes.
4. Stir in zucchini, squash, spinach, pasta, cannelloni beans and parsley. Let simmer an additional 15 minutes or until pasta is cooked through.
5. Serve with fresh Parmesan cheese.

For obvious reasons people seem to think that soup should only be eaten in the winter! But I love soup and think that it is the ultimate comfort food! So, on one of those rainy summer evenings, snuggle up with a bowl of this Summer Minestrone, on the comfort of your couch with a blanket (hopefully air-conditioning) and the TV. Tell me this isn’t soup satisfaction at its best!
Note: For you vegetarians out there this recipe still works fabulously without the meat!! ;)