Friday, November 19, 2010

Sausage and Gnocchi Soup

2 lbs italian sausage (sweet or spicy depending on your taste)
three tbl extra virgin olive oil
1/2 onion, diced
few cloves garlic, coarsely chopped
1/2 green pepper
1/2 can stewed tomatoes, drained
32 oz box beef stock
1 can navy beans
1 package potato gnocchi (can be found near the pasta in the grocery)

In a skillet, brown the sausage over medium heat until it is cooked through. Drain off grease.

In a pot, heat oil over low to medium heat. Add onions and garlic. Heat while stirring until onions begin to appear translucent. Add the pepper and tomatoes, continue to heat until peppers become slightly tender. Add beef stock, sausage, and navy beans and turn up the heat. Stirring occasionally, bring to a boil. Add gnocchi and boil for about seven minutes, until gnocchi is tender.

Serve hot with a side garden salad and garlic bread.

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