• October 31, 2014

Italian soup and sandwich a quick, easy meal

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Posted: Wednesday, January 15, 2014 4:30 am

Italian food has always been my favorite because eating it always makes me feel at home.

Like most kinds of food, Italian cooking has a wide range of styles.

While nothing beats a good bowl of spaghetti or lasagna, I usually don’t have time to spend hours in the kitchen making the perfect pasta and sauce.

So it’s wonderful that Italian flavors also are easily showcased in foods that take less time to prepare, such as sandwiches and soups.

The recipes I’m sharing today pair well together for a hearty meal or work as separate meals served with a nice green salad.

Both take less than an hour to prepare and leftovers can be refrigerated for up to a week or frozen for up to two months.

Dish up a taste of Italy and bring your family or friends together for meal.

ITALIAN SANDWICHES

Serves: 8

1 pound pork sausage

1 pound ground beef

2/3 cup chopped onion

1 cup breadcrumbs

2 eggs

1/3 cup brown mustard

1 tablespoon Worchester sauce

8 French rolls or 2 loaves French bread

Margarine

In a large skillet, brown pork sausage, drain grease and set aside.

In same skillet, add onion and ground beef and brown. Drain grease and mix sausage, beef and onion in a large bowl with breadcrumbs, eggs, mustard and Worcheser sauce until combined.

Stuff mixture into hollowed out French rolls. Brush tops of rolls with melted margarine.

Bake at 400 for 10 to 12 minutes.

ITALIAN SOUP

Serves: 8 to 12

½ pound Italian sausage cut into ½-inch pieces

¾ cup chopped onion

1 clove of garlic, minced

2 14.5-ounce cans of beef broth

16 ounces stewed tomatoes

½ cup dry white wine

½ teaspoon sugar

½ teaspoon oregano

½ teaspoon basil

½ teaspoon marjoram

¼ teaspoon thyme

2 ounces uncooked pasta

(penne or rotini work well)

1 cup diced carrots

1 cup green beans or northern beans

In a large pot, sauté sausage, onion and garlic on medium heat until onions are translucent, about 8 minutes.

Add broth, tomatoes, wine, sugar, oregano, basil, marjoram and thyme. Bring to a boil then simmer about 10 minutes.

Add carrots and beans then simmer 10  minutes.

Add pasta, bring back to a boil then simmer six to eight minutes.

Serve hot with Italian sandwiches or with a hunk of your favorite bread.

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