Prep 15 mins
Cook 40 mins
I love soups, but I love to make different ones all the time, otherwise it gets boring. This is a nice spin on vegetable soup. The dry salami to use is hot soppressata, which can be bought in the supermarket here in the Northeast, but certainly at any Italian deli.
- 1⁄4 lb dry spicy salami, diced
- 1 onion, sliced
- 2 carrots, chopped
- 2 tablespoons olive oil
- 3 (14 1/2 ounce) cans beef broth
- 1 (16 ounce) can diced tomatoes with juice
- cayenne pepper
- 1⁄2 teaspoon oregano, dried
- 1⁄2 teaspoon marjoram, dried
- 1⁄2 teaspoon summer savory, dried
- 6 ounces green beans, trimmed
- 4 ounces mushrooms, sliced
- 1⁄4 head cabbage, shredded
- French bread, sliced
- 16 ounces mozzarella cheese, shredded
- Saute salami (soppressata), onion and carrots in olive oil. Stir in beef broth, tomatoes and seasonings; simmer 25 minutes.
- Add green beans, mushrooms and cabbage; simmer 10 minutes more.
- Dish into individual heat-proof bowls. Top with 1 slice French bread and sprinkle generously with cheese.
- Broil 2-3 minutes until browned and bubbly.
Nice!! Wasn't sure how the ingredients would come together, but they really mixed together well. I've never used soppressata in a soup before, and was definitely liking it. The toast topper is a must!! I didn't have soup crocks that could go in the oven, so I broiled the french bread and cheese and then placed it in the soup