Title: Italian Sausage & Harvest Vegetable Stew
Categories: Meat Soup Ethnic
Yield: 4 Servings
| 1/2 | lb | Italian sausage - spicy |
| 2 | tb | Olive oil |
| 2 | | Onions; cook, cut in wedges |
| 1 | lg | Garlic clove; minced |
| 1 | tb | Fresh rosemary; chopped |
| 1 | tb | Fresh thyme; chopped |
| 6 | | Carrots; in chunks |
| 3 | | Baking potatoes; peel,chunk |
| 3 | c | Tomatoes, ripe, chopped |
| | | Salt |
| | | Pepper |
| | | Parsley; chopped |
Preparation time = 20 minutes (plus 45 minutes simmering) Ripe tomatoes may
be replaced with 3 14-oz cans of tomatoes - drained and chopped. 1. Slit
sausages skins lengthwise with a knife tip. Remove sausage meat and "pinch"
into small meatballs. 2. Over medium heat in a large skillet or
heavy-bottomed saucepan, heat olive oil. Add sausage and onions; cook for
10 minutes or until nicely browned, stirring frequently as you prepare
carrots and potatoes. 3. Stir in garlic, rosemary and thyme. Add carrots,
potatoes and tomatoes. Let mixture come to a slow boil. Stir, adjust heat
to simmer, cover and cook for 45 minutes or until vegetables are very
tender, stirring once or twice. Check the liquid occasionally and, if
necessary, add up to 1/4 cup boiling water. 4. Season to taste with salt
and pepper. Sprinkle each portion with chopped parsley, if desired.