This soup was excellent! I made a few changes based on other recommendations and personal preference. I first browned the sausage with a bit of EVO in a large pot, then removed the meat and sauteed onion, celery and carrots. Instead of canned tomatoes, I used homegrown orange ones which are slightly sweeter and a bit less acidic and added them in with the homegrown zuke and liquid to cook a bit longer. I used my own blend of italian seasoning, including a bay leaf which was extracted before serving. I also added white wine and substituded homemade roasted garlic for garlic cloves. I did not add the liquid from the beans, but did rinse them and tossed in a few handfuls of macaroni as they were on hand. Orzo or other italian soup pastas would work just fine, but it thickened up the soup and there was no need for the bean liquid. I garnished with fresh grated parm and it was absolutely delicious!
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