Sausage & Tomato Soup

Sausage & Tomato Soup




Prep Time: 20 Min
Cook Time: 1 Hr 20 Min

Yields: 4 + Servings

WHAT YOU NEED

• 3 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini In Oil
• 4 x Beyond Meat Hot Italian Sausages
• 4 cloves Garlic, crushed & minced
• 1 Large Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & sliced in to rounds
• 1 Red Bell Pepper, diced
• 540ml Navy Beans, drained & lightly rinsed
• 1 Tbsp. Tomato Paste
• 1 C Dry White Wine
• 796 Salt Free Crushed Tomatoes
• 4 C PC Brand Plant-Based Chikn Broth
• 2 C Baby Spinach, roughly chopped
• Handful Fresh Basil, torn
• 6 - 7 sprigs Fresh Thyme, leaves removed
• 1 Tsp. Dried Oregano
• 1/2 Tsp. Sweet Paprika
• 1 Tsp, Garlic Powder
• 1 Tsp. Onion Powder
• 1 Tsp. Clubhouse Roasted Garlic & Peppers Seasoning
• 1 Tsp. Sea Salt
• Cracked Pepper
• GARNISH - Basil / Parsley, Grana Padano, Grilled Bread

DIRECTIONS

• Begin heating a large, deep skillet / soup pot on just about medium heat with 1 Tbsp. EVOO and the pepperoncini. Once heated, crumble in the sausages, breaking them up as they brown in the skillet. Stir and cook until lightly browned. Remove the sausage from the skillet and add the remaining EVOO to what's left in the pot along with the thyme, oregano, and minced garlic. Stir and cook 30 + seconds before stirring in the torn basil and continuing to sizzle for about another 30 seconds. Add the onion, celery, bell pepper, and carrot. Season with salt & cracked pepper, stir, and cook 6 - 8 minutes until veggies are starting to go tender.​

• Stir in the tomato paste and continue to cook another minute, stirring to incorporate the paste. Add the wine and let that simmer until reduced by at least half. Now, add the crushed tomatoes & broth. and bring the soup to a boil. Once boiled, return the sausage to the pot along with the pepper & garlic seasoning, garlic & onion powders, paprika, salt, and navy beans.
• Reduce the heat to medium low, cover with a tilted lid, and simmer for at least an hour. Make sure to stir every 10 minutes or so and if the soup is getting too thick, thin it out with some additional broth. 
• Once the soup is finished cooking, taste and adjust your salt if desired. Stir in the chopped spinahc and wait for it to wilt.
• For service, garnish with freshly grated grana padano & fresh herbs. Serve with grilled bread & ENJOY!

HAPPY VEG