Rainforest Cafe Safari Soup

Zucchini, tomatoes, sausage, garbanzo beans, kidney beans and spinach, lightly stewed in a zesty broth with pasta and topped with shaved Parmesan cheese


Rainforest Cafe Copycat Recipe

1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage  (casing removed, lightly sauteed and drained)
1 cup partly cooked pasta, any shape
4 medium garlic cloves, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant , skinned
16 cups water
1 (28 oz.) can crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney, fava, pinto,etc.)
1 1/2 tablespoon salt, to taste
2-4 tablespoons granulated sugar, to taste
1 teaspoon pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chili pepper
2 tablespoons balsamic vinegar

Lightly grease stock pot bottom to prevent beans from sticking. Saute sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chili pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.

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