Back

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

1. In large heavy soup pot, brown the sausage & olive oil on med heat. Note: Laura use large pot.
2. When just about browned add the carrots, onions, garlic, collards. Continue to stir often over medium heat for 15 more minutes.
3. Add the water, tomatoes and all seasonings. Bring to a simmer.
4. Add uncooked orzo pasta, simmer for 15 minutes.
5. 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