Spicy Italian Sausage and Black Bean Soup Popular Recipes
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| Spicy Italian Sausage and Black Bean Soup |
"A hearty but refreshingly light Italian soup best for decent summer time days or dreary winter evenings. Use candy Italian sausage if you want a milder soup."
Ingredients :
- 1 teaspoon vegetable oil
- 1 pound warm Italian sausage
- five cloves garlic, minced
- 1 massive onion, diced
- 2 carrots, diced
- 1 russet potato, cubed
- 5 stalks celery, diced
- 1 (6 ounce) can tomato paste
- 1 cup pink wine
- 1 (32 fluid ounce) field red meat broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (28 ounce) can diced tomatoes
- 1 cup uncooked rotini pasta
- 1 cup toddler spinach leaves
- 1 1/2 teaspoons dried oregano
- 1 bunch fresh basil, chopped
- salt and black pepper to flavor
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 2H20M |
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- Heat the vegetable oil in a large pot over medium warmth. Cook the Italian sausages within the hot oil, turning sometimes, till browned on the outside and not purple inside the middle, 10 to fifteen mins. Set aside to chill; put off all however 1 tablespoon of grease from the pot.
- Stir the garlic, onion, carrot, potato, and celery into the new fats. Cook until the veggies are smooth and the onion has grew to become translucent, about 7 mins. Stir within the tomato paste until no lumps stay; pour within the pink wine. Bring to a boil over high warmth and cook until the liquid has decreased by 1/2, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cowl, and simmer 1 hour.
- Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup together with the rotini pasta, spinach, and dried oregano. Simmer till the pasta is soft, 7 to ten mins. Stir inside the chopped basil and season to flavor with salt and pepper before serving.
Notes :
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