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Italian Fall Soup with Collards
- 1 pound loose ground sausage, See Note below if using unseasoned ground pork from Rettland Farm
- 1/4 cup olive oil
- 5 Carrots, sliced
- 4 cups Water
- 1 onion, chopped
- 1 large can Whole tomatoes, chopped or whipped to puree
- 4 garlic cloves, sliced
- 1 cup Short brown rice (rinsed), uncooked
- 1 bunch Collards, cut off stems slice & chop into small shreds
- 1/2 tsp pepper
- 2 tsp salt
- 1 tsp Italian herb seasoning
Preparation Steps
- In large heavy soup pot, brown the sausage & olive oil on med heat. Note: Laura use large pot.
- When just about browned add the carrots, onions, garlic, collards. Continue to stir often over medium heat for 15 more minutes.
- Add the water, tomatoes and all seasonings. Bring to a simmer.
- Add uncooked orzo pasta, simmer for 15 minutes.
- Allow to cool & serve the next day for very best flavor.
Notes
If using unseasoned ground pork (i.e. Rettland Farm) add:
- 3/4 tsp parsley
- 3/4 tsp sage
- 1/4 tsp thyme
- 1/2 tsp pepper
- 3/4 tsp salt
- 1/8 tsp red pepper flakes
Source: spiralpathfarm.com