Fustini's Oils and Vinegars
Italian Vegetable Soup

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Italian Vegetable Soup


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Italian Vegetable Soup

Submitted by Chef Andy Stewart

Gluten Free Dairy Free Nut Free



Great to add cooked pasta, beans or cooked meats in the last 10 minutes of simmering.


Step 1. 

In a Dutch oven over medium heat, add sausage, break up and sauté until cooked.  Add olive oil, onion, leek, carrot, celery, zucchini/squash and sauté for 5 minutes until vegetables are seared.

Step 2. 

Reduce heat to low, add balsamic to deglaze.  Add seasonings, salt, pepper and stock.  Simmer for 10 minutes.  Add tomato, then lightly thicken with corn starch slurry.  Simmer an additional 10 minutes before serving.

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