Italian Harvest Soup

Name: Italian Harvest Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 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; salt; 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

Submitted by JackieOhNo!

"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."

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photo by Kim127

Ready In:: 55mins
Ingredients:: 16
Serves:: 6-8

ingredients

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
salt
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

directions

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.

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Reviews

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

Kim127

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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