Ok, hold on to your whisks fabulous foodies… I’m giving away three cookbooks! I’m so excited! Once again I feel like that dark-haired little gal in Despicable Me. You know, the one that squeezes the stuffing out of the fluffy toy animal and exclaims “he’s so flufffffffyyyyyyyy! 🙂 Well, I’m so exxccccciiiitttteeeddd!
I love cookbooks, mostly old cookbooks or cleverly written, beautiful pictures cookbooks. Or cookbooks about a specific country’s cuisine and culture. But this particular little soup book caught my eye and after browsing the recipes, I just had to have another giveaway.
I’m giving away three of these soup books. Just leave me a comment telling me what type of “weeknight recipes” you’d most like to see on Karista’s Kitchen. I’ll choose three random comments to win the books. The giveaway ends next Wednesday, October 26th. Best of luck everyone!
And just because I love soup, I’m posting one of my family’s fave’s, Italian Sausage Soup. This isn’t in the soup book, just a little something I whip up for the Bennett Crew on cool fall and winter evenings. Ranger Craig doesn’t usually think soup qualifies as a main dish. But he makes an exception for this full flavored hearty soup. Along with freshly baked Italian bread and possibly some bruschetta for nibbling. 🙂
Italian Sausage Soup
Serves 4 – 6
1 lb mild or spicy (I like spicy) Italian sausage (or substitute with Italian chicken sausage)
1-2 tablespoons veggie oil or grapeseed oil
1 onion, diced
3 cloves garlic, finely diced
1 15 ounce can fire roasted tomatoes (I like Muir Glen)
4 cups beef broth
1 15 ounce can organic small white beans
1 cup frozen organic baby peas (optional)
1/2 teaspoon dried Italian herbs (or use 1/2 tsp dried oregano)
Salt and pepper to taste
Chopped fresh Italian parsley for garnish
Shredded fresh parmesan for garnish
In a soup pot over medium high heat, add a tablespoon or two of oil. Lightly brown the sausage and then add the onion.
Cook the onion until wilted and then add in the garlic. Cook for another minute.
Stir in the tomatoes, beef broth, beans, frozen peas and dried herbs. Bring the soup to a lively simmer for about 10 minutes.
Take the soup off the heat and season with salt and pepper to taste.
Ladle into soup bowls and garnish with fresh Italian parsley and shredded parmesan. Serve with crusty Italian bread for dipping!