Italian Sausage and Vegetable Soup - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Chef Russo discovered this recipe at home one evening while making a soup from leftover ingredients in his kitchen.  The result was so tasty, he has continued making it and enjoying it.  It made a hit in the Fall soup class as well.  The most unusual ingredient is the parmesan cheese rind.  Just find a chunk of parmesan with the rind on it.  You'll put it whole right in the soup.  Enjoy!

Ingredients:

1 lb bulk mild Italian sausage
1 medium onion, coarsely chopped
4-6 cloves of garlic, minced
1 tbsp crushed red pepper flakes
1 tbsp dried basil
1 tsp dried oregano
1 28 oz. can whole peeled tomatoes, chopped or mashed
28 oz. chicken stock
2X3 inch piece of parmesan cheese with rind
14 oz. can of chickpeas (garbanzo beans)
1 lb fresh spinach, chopped
salt and pepper to taste

Puree the soup using a blender.  Do small amounts at a time until all the soup has been processed.  Return the soup to the pot and simmer a few more minutes.  Season to taste with salt, pepper and lemon juice.  Serve in heated bowls.  Serves 8.

In a soup pot, break apart sausage and saute over medium heat until sausage is no longer pink.  Add onion and garlic and saute until translucent, about 5 or 6 minutes.  Add red pepper flakes, basil and oregano and saute another minute.

Add tomatoes and their juice, stock, parmesan cheese rind and chickpeas.  Simmer for 20 minutes.  Add spinach and heat until spinach is cooked - about 5 minutes.  Serve in heated bowls with foccacia on the side (or right in the bowl if you prefer.)