Rainforest Cafe Jungle Safari Soup
A journey for your tastebuds! Zucchini, tomatoes, sausage, garbanzo beans, kidney beans and spinach lightly stewed in a zesty broth with pasta and topped with shaved Parmesan cheese.
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|1 tablespoonolive oil|
|2 tablespoonsvegetable oil|
|1 poundItalian sausage; casing removed, lightly sauteed|
|1 cuppartly cooked pasta; any shape|
|4 mediumgarlic cloves; crushed|
|1/3 cupdiced onions|
|1 cupsliced carrots|
|1/2 cupchopped celery|
|3 cupsdiced eggplant; skinned (unless skins are very thin & tender)|
|1 can (28 oz)crushed tomatoes|
|1/3 cupmixed dried beans; (Romano, kidney, fava, pinto, cranberry, etc.)|
|1 1/2 tablespoonsalt; (to taste)|
|3 tablespoonssugar; (to taste)|
|3/4 teaspoongarlic powder|
|1 bay leaf|
|1/4 teaspooncelery seed|
|2 tablespoonsminced fresh parsley|
|2 tablespoonsminced fresh coriander|
|1/4 teaspoondry chile pepper|
|2 tablespoonsbalsamic vinegar|
Rainforest Cafe Jungle Safari Soup Preparation
Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain.
Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened.
Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar.
Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
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