| |
| |
| Quite a few variations of this don't use any meat, while some use just about any meat leftover. If you are going the no meat route, use a tablespoon or two of olive oil and saute the onions and stuff and go from there. |
| |
| 1 lb |
|
Turkey or Chicken Italian Sausage |
|
| 1 cup |
|
diced onions |
|
| 1 cup |
|
sliced carrots |
|
| 1 cup |
|
chopped celery |
|
| 2 |
|
cloves minced garlic |
|
| 2 |
|
(14 1/2 ounce) cans diced tomatoes |
|
| 1 |
|
(15 ounce) can red kidney beans, undrained |
|
| 1 |
|
(15 ounce) can great northern beans, undrained |
|
| 1 |
|
(15 ounce) can tomato sauce |
|
| 1 |
|
(12 ounce) can V-8 juice |
|
| 1 Tbs |
|
white vinegar |
|
| 1 1/2 tsp |
|
salt |
|
| 1 tsp |
|
oregano |
|
| 1 tsp |
|
basil |
|
| 1 tsp |
|
black pepper |
|
| 1/2 tsp |
|
thyme |
|
| 1/2 lb |
|
ditali pasta, al dente |
|
|
|
| |
| 1 |
Brown the sausage, drain off the fat. |
| 2 |
Add onion, carrot, celery and garlic and sauté until onion is clear. |
| 3 |
(approx 10 minutes). |
| 4 |
Add everything else except pasta, and simmer on low for one hour. |
| 5 |
Add the pasta and simmer for 5-10 minutes. |
| 6 |
Enjoy. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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