Ski Soup + $100 Visa Card Giveaway

• Meat

  • 1 lb Italian sausage

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 1 14-oz can Del monte cut green beans
  • 1 14-oz can Del monte sweet yellow corn
  • 2 cloves Garlic
  • 1 Medium or 2 small zucchini
  • 1 Yellow onion, small

• Canned Goods

  • 1 1/2 qt Chicken stock

• Pasta & Grains

  • 6 oz Elbow macaroni, whole wheat

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar

• Dairy

  • 1 Parmesan cheese

• Other

  • 1 14-oz can Del monte petite diced tomatoes

Found on mountainmamacooks.com

Ingredients

• 1 lb Italian Sausage
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium or 2 small zucchini, diced
• 2 cloves garlic, minced
• 1 1/2 quarts chicken stock
• 1 14-oz can Del Monte petite diced tomatoes
• 1 14-oz can Del Monte cut green beans, drained
• 1 14-oz can Del Monte sweet yellow corn, drained
• 1/3 cup apple cider vinegar
• 6 oz whole wheat elbow macaroni
• salt and pepper to taste
• parmesan cheese for garnish, optional

Directions

• In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan and drain on a plate lined with a few paper towels. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
• Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
• Add chicken stock, tomatoes, green beans and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes.
• Add apple cider vinegar, macaroni and cooked sausage. Cook for 10 minutes or until pasta is cooked through. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.