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Italian Sausage Soup
Serves 6

2 large onions, chopped
2 cloves garlic, minced or pressed
5 c, regular-strength beef broth
1 pound Italian sausage
1 1/2 cup dry red wine
1 can (28 oz) Italian-style tomatoes, broken up
1 Tbsp dry basil
1 Tbsp sugar
1 medium (about 1/3 pound) green bell pepper, stemmed, seeded and chopped
2 medium (about 1/2 pound) zucchini, sliced 1/4" thick
2 cup (5 oz) dry bow-tie pasta, 1 1/2" size
1/2 cup chopped parsley
Salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil
on high heat, stirring occasionally, until liquid evaporates and
vegetables start to brown, 10-14 min. To deglaze, stir in 3 Tbsp
water to release browned bits. Cook, uncovered, until liquid
evaporates and mixture begins to brown again, about 1 min. Repeat
deglazing step 3 more times until mixture is richly browned. Add
sausage and 1/2 cup more water. Stir gently until liquid evaporates
and meat begins to brown, 8-10 min.

Add remaining 4 cup broth. Stir to loosen browned bits. Then add
wine, tomatoes and their liquid, basil, sugar, bell pepper, zucchini
and pasta. Cover and bring to a boil over high heat. Simmer until
pasta is just tender to bite, about 15 min. Serve hot, with parsley
and salt and pepper.

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