It is April 28th, and on my walk today I was enjoying the new batch of forest wildflowers (Dutchman's Breeches, Rue-Anemone, Bloodroot, Wild Ginger, Snow Trillium, the starts of Showy Orchids), and walking through snow showers! This is a first in my life anyway. I was walking with my friend Nancy and as usual we ended up talking about food again! As soon as we ended the walk, I headed for the store for the goods needed for a batch of soup. Here is what I made up on the spot, ENJOY! I'll call it Shirley's Soup for Late April Snow!
Brown 1 whole chicken breat, 1/2 lb spicy Italian Sausage, and 4-5 links spicy chicken sausage. Set aside when browned.
In the same pan, saute 1 chopped onion, 4-5 chopped carrots, 4 stalks celery, and one clove garlic, minced. Cook until slightly tender.
Chop two zucchini and add to veggies. Then add 1 - 28 oz. can fire-roasted tomatoes and 2 bay leaves. Also add the chopped fresh basil. Then add 10-12 cups chicken stock.
Add the 1/2 box medium shell pasta or any other kind of pasta you like. Cook until pasta is cooked through, DO NOT OVER COOK! Add black pepper and 1 spoonful tomato paste.Hope you like it! Below is the complete recipe.
Shirley's Soup for Late April Snow!
½ lb spicy Italian sausage – rolled into small meatballs
1 package spicy chicken sausage links
2 cloves garlic - minced
5 carrots - chopped
4 stalks celery - chopped
2 zucchini - chopped
1 – 28 oz. Fire roasted tomatoes – chopped
8 leaves fresh basil – chopped
Medium shell pasta – ½ box
Chicken broth – 10-12 cups
Black pepper to taste
2 Bay leaves
Large spoonful tomato paste
Brown the meats together. Set aside. Cook the onions until tender, then add the garlic and cook for one minute more. Add the carrots and celery. Cook 5 minutes. Put the meats back into the veggies and cook 5 minutes. Add 10-12 cups chicken broth. Add basil, zucchini, and chopped tomatoes. Cook until zucchini is cooked through and other veggies are slightly tender. Add pasta and cook until pasta is done. Serve with a hard crust bread.
