~ Gisberto Martelli
3 pounds sliced sweet Italian sausage
1/4 cup extra-virgin olive oil
2 large chopped Spanish onions
4 cloves minced garlic
1 head shredded cabbage
8 large diagonally sliced carrots
3 cubed potatoes
1 large coarsely chopped green pepper
1 large coarsely chopped red pepper
3 diced zucchini
1/2 pound diagonally sliced green beans
3 quarts organic chicken broth
2 (28-oz) cans seasoned Italian tomatoes
freshly ground black pepper
1 heaping Tbsp. basil
1 heaping Tbsp. oregano
1 (32-oz) jar spaghetti sauce
2 (28-oz) cans cannellini or garbanzo beans
1 cup Arborio rice
1 (10-oz) package chopped spinach or equivalent fresh
1 cup Parmesan cheese
- Brown sausages in large stockpot. Drain grease. Add olive oil to pan and saute onion until soft. Add garlic and cabbage. Saute until cabbage is limp.
- Carefully pour in chicken stock. Bring to boil. Add carrots, potatoes, peppers, zucchini, green beans, rice and canned tomatoes. Season with pepper, basil and oregano. Reduce heat and simmer 30 minutes.
- Add beans, spaghetti sauce, spinach and Parmesan cheese. Simmer gently for 10 minutes.
- Ladle into shallow bowls and pass a grater and hunk of fresh Parmesan cheese. Serve with a loaf of crusty peasant bread.