0 Picture
Ingredients
- 1 LB Bacon
- 1 LB Ham
- 1.5 LB Italian Sausage
- 6 Cloves Garlic
- 2 Onions
- 6 Stalks Celery
- 3 Zucchini
- 3 Leeks
- 1/4 Cup Fresh Basil
- Parmesan Cheese
- Salt
- Pepper
- Allspice
- 3 Quarts Beef Soup Stock (7 14.5oz Cans)
- 4 Cups Italian Red Wine (Burgundy)
- 2 Cans of Tomatoes
- 1 Cup Elbow Macaroni
- 3 Cups Shredded Cabbage (16oz Package)
Details
Servings 10
Preparation time 30mins
Cooking time 150mins
Preparation
Step 1
In heavy skillet brown chopped bacon, ham, chopped Italian sausage, and 6 cloves of garlic
Add peeled and sliced onion, diced celery, sliced zucchini sliced leeks. juice from canned tomatoes, salt and pepper to taste, and a pinch of allspice.
Let simmer for 10 minutes.
In soup kettle heat soup stock, shredded cabbage, and wine.
Simmer until vegetables are tender, about 1.5 hours
Add caned tomatoes and cook for 30 more minutes
add one cup of crushed elbow macaroni (pulse in food processor)
Cook 15 minutes longer.
About 3 minutes before soup is to be served, add finely minced fresh basil.
Serve with grated Parmesan cheese.
Review this recipe