Ingredients
- 1-1/2 Tblsp. Olive Oil Divided
- 1 Cup Chopped Onions
- 1/2 cup Sliced Carrots Baby carrots work well
- 5 cloves Garlic Finely chopped
- 1/2 Tsp. Red Pepper Flakes More or less to taste
- 2 Tsp. Italian Herb Blend Divided. I like McCormick grinder
- 1 Quart Homemade Stock Your choice
- 1 14 oz.Can Fire Roasted Tomatoes Drained
- 1 Link Turkey Italian Sausage Cut into small pieces
- 8 Ounces Bite SizeTurkey Meatballs Home or store made
- 1 Medium Zucchini Quartered lengthwise and sliced
- 1 Cup Chopped Colored bell peppers Any colors you like
- 1 Cup Frozen Green Beans Cut in 1 inch pieces
- 1 Can Cannellini Beans Drained and rinsed
- 2 Ounces Romano Cheese Shaved
Servings:
Instructions
- Warm a large soup pot over medium heat. Add 1 tablespoon of the olive oil and heat for 1 minute. Add the chopped onions, carrots and garlic to the pan alond with the pepper flakes and 1 teaspoon of the Italian seasoning and cook stirring occasionally 5 minutes. The vegetables should begin to soften and become fragrant.
- Add the stock and bring just to a boil. Reduce the heat to low and simmer for about 30 minutes. Add the drained tomatoes and simmer for another 15 minutes.
- While the stock simmers cook the meatballs and sausage. This can be done in the oven at 350 degrees. It will take about 20 minutes. Set aside when cooked.
- In a large fry pan heat the remaining 1/2 tablespoon of olive oil. Add the peppers, zucchini and the remianing Italian Herb Blend. Cook for 5 minutes just until the vegetables are slightly soft.
- Add the meats and sauteed vegetables to the simmering soup pot. Cook for 5 minutes or so. Add the drained cannelinni and the green beans. Simmer 5 minutes more or until everything is heated through.
- Taste and make any adjustments to the seasonings. Ladle into bowls and serve with a bit of shaved Romano Cheese.
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