Sausage, Peppers and Onions Stoup

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

* 3 tablespoons extra-virgin olive oil
* 1 1/2 pounds hot or sweet bulk Italian sausage
* 4 cloves garlic, finely chopped
* 3 to 4 cubanelle peppers, seeded and thinly sliced
* 2 medium-large onions, thinly sliced
* 2 tablespoons balsamic vinegar
* 2 cups chicken stock
* 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire
roasted tomatoes
* 1/4 cup finely chopped parsley leaves
* 1/2 cup basil leaves, torn
* 1 cup shredded Parmigiano-Reggiano

Directions

Heat extra-virgin olive oil in deep skillet, add sausage and brown a
few minutes then add garlic, peppers, onions and cook until soft, 6 to
7 minutes more.

Deglaze pan with a little vinegar, stir in stock and tomatoes and
reduce heat to simmer, cook 5 minutes more then stir in parsley and
basil and serve with cheese on top.

My Mom's Tomato and Bean 15 Minute Stoup

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, chopped
* 1/2 teaspoon crushed red pepper flakes
* 1 medium onion, chopped
* 2 carrots, peeled and thinly sliced
* 2 ribs celery, chopped
* 1 small zucchini, sliced
* 2 cups vegetable or chicken stock
* 1 (15-ounce) can diced tomato
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can small white beans or cannellini beans
* 1 (10 ounces) box, cut frozen green beans
* Salt and pepper
* 1 cup fresh basil, torn or shredded
* Grated Parmigiano or Romano, to pass at table
* Crusty bread, to pass at the table

Directions

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic
and crushed red pepper flakes, stir then stir in the onions, carrots,
celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes
and beans. Bring soup up to a bubble and season with salt and pepper,
to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil
into the soup. Ladle up the soup and serve with grated cheese and
bread.

Chicken Cacciatore Stoup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced
* Coarse salt and black pepper
* 1/2 teaspoon crushed red pepper flakes
* 3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan
* 2 russet potatoes, peeled and cubed into 1-inch squares
* 4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped
* 4 ribs celery hearts, chopped
* 1 medium onion, peeled and quartered lengthwise then thinly sliced
* 1 red bell pepper, seeded and quartered lengthwise then thinly sliced
* 4 cloves garlic, chopped
* 1/2 cup dry Italian red wine, eyeball it
* 1 (15-ounce) can diced tomatoes
* 1 (28-ounce) can fire-roasted crushed tomatoes
* 2 cups chicken stock
* 3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs
* 1 cup basil, arugula or baby spinach leaves, shredded or torn
* Grated Parmigiano-Reggiano or Romano, to pass at table
* Crusty bread, to pass at the table

Directions

Heat a deep skillet or a medium soup pot over medium-high heat. Add 2
tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with
coarse salt and pepper and red pepper flakes.

While the chicken cooks, chop up the veggies.

When the chicken is evenly and lightly browned all over, 3 or 4
minutes, remove it to a plate and reserve. Add another tablespoon of
extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to
the pan. Cook a couple of minutes, then add in the mushrooms, celery,
and onion and cook another couple of minutes. Add in the peppers and
garlic and cook another 1 to 2 minutes. Season the vegetables with
salt and pepper. Add chicken back to the pan. Toss it with the
vegetables. Add red wine to the pan and deglaze it, picking up
drippings. Add tomatoes and stock to the stoup and stir to combine.
Stir in rosemary and reduce heat to low. Cover and cook 8 to10
minutes.

Turn off stoup and ladle into shallow bowls. Top with basil (for a
sweet finish and balance to the spice in the soup) or arugula (for a
peppery finish) or with spinach (for a woodsy finish). At the table,
pass grated cheese for sprinkling on top of the stoup and bread for
mopping up the bowl.

From: foodnetwork.com