Zucchini Tomato Italian Sausage Soup #diet #soup

Our lawn cultivate is on the very edge of beginning to create huge measures of crisp zucchini and tomatoes, and I can hardly wait! Particularly in light of the fact that I realize that Jack will concoct a cluster of this fabulous Zucchini Tomato Italian Sausage Soup!

The greater part of the prep in this Zucchini Tomato Italian Sausage Soup is cleaving and dicing and grinding – plant zucchini, tomatoes, onions, celery, red ringer peppers, garlic, and carrots, in addition to new basil and oregano, and Parmesan cheddar.

In the wake of cooking some sweet Italian frankfurter and sautéing the onions, celery and ringer pepper in a pot, you'll include the majority of alternate fixings including vegetable stock to the pot. At that point, a ten to fifteen moment stew on the stove completes off this tasty Zucchini Tomato Italian Sausage Soup – sufficiently long with the goal that the zucchini and different vegetables are delicate and the flavors merge.

Also try our recipe : Roasted Sweet Potato and Bean Quesadillas #diet #roasted #potato

INGREDIENTS :

• 1 tablespoon extra-virgin olive oil
• 1 pound Italian sweet sausage, removed from casings
• 2 cups onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 cups red bell pepper, diced (about one large pepper)
• 2 tablespoons fresh garlic, minced
• Pinch red pepper flakes
• ¼ cup tomato paste
• 5 fresh plum tomatoes, diced
• 2 pounds zucchini cut into bite-sized pieces
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 quarts good quality vegetable broth
• 1 cup coarsely grated Parmesan cheese, plus more for serving
• A few Parmesan cheese rinds (optional but recommended)
• 2 tablespoons fresh basil chopped
• 1 tablespoon fresh oregano chopped

INSTRUCTIONS :

1. In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
2. Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
3. Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.
4. Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.
5. Remove from heat and remove and discard the Parmesan rinds.
6. Serve immediately with additional Parmesan cheese on the side.

Source : bit.ly/2SdD7MI

Read more our recipe : Paleo Egg Roll Soup #paleo #diet