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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 1 | teaspoon | red peppers (hot), crushed | 1.5 | cups, chopped | carrots diced | 1 | small | Onion, chopped | 4 | cloves | garlic, chopped | 0.5 | sausage | Sausage, Turkey, Butterball (l Lb.) | 1 | can | Tomatoes, red, ripe, canned (8 oz) | 1 | cup | Great Northern beans, canned (15oz), drained | 1 | leaf | bay leaf - 2 WHOLE - NOT CRUMBLED | 2 | medium | zucchini, cut in half lengthwise and thinly sliced | 0.5 | cups | green beans,frozen | 5 | cups | Kitchen Basics Chicken stock |
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Steps
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Sequence
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Step
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| | 1 | Put oil and red pepper flakes in a large soup pot and heat on medium for 1 minute | | 2 | Add carrots and sauté for 3 mins | | 3 | Add onions and sauté for 7 mins | | 4 | Add garlic and sauté for 2 mins (don’t burn the garlic) | | 5 | Add sausage and cook until browned (maybe 5 minutes) | | 6 | Add Kitchen basics stock, tomatoes, beans, and bay leaf | | 7 | Cover and cook for 15 minutes | | 8 | Rinse frozen green beans to slightly thaw. Add zucchini and green beans and cook for 10-15 mins (or until zucchini is a little soft –don’t overcook) | | 9 | Remove bay leaf. Add salt and pepper to taste. |
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