Safari Soup Recipe

By Thom7747

Eggplant, tomatoes, sausage, mixed beans, and sautéed vegetables lightly stewed in a zesty broth with pasta and topped with shaved Parmesan cheese.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons vegetable oil
• 1 pound Italian sausage; casing removed, lightly sauteed
• 1 cup partly cooked pasta; any shape
• 4 medium garlic cloves; crushed
• 1/3 cup diced onions
• 1 cup sliced carrots
• 1/2 cup chopped celery
• 3 cups diced eggplant; skinned
• 16 cups water
• 1 can (28 oz)crushed tomatoes
• 1/3 cup mixed dried beans; (Romano, kidney, fava, pinto, cranberry, etc.)
• 1 1/2 tablespoon salt; (to taste)
• 3 tablespoons sugar; (to taste)
• 1 teaspoon pepper
• 3/4 teaspoon garlic powder
• 1 bay leaf
• 1 teaspoon basil
• 1/4 teaspoon celery seed
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh coriander
• 1/4 teaspoon dry chile pepper
• 2 tablespoons balsamic vinegar
• Parmesan cheese for topping (optional)

Details

Servings 6
Adapted from magicalrecipes.net

Preparation

Step 1

1.Lightly grease stock pot bottom to prevent beans from sticking.
2.Brown sausage and drain.
3.Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened.
4.Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar.
5.Simmer 2 to 3 hours (until beans are soft).
6.Adjust seasonings.
7.Add pasta a few minutes before serving