A very close family friend of ours passed away about 8 years ago after battling cancer. Her name was Kathy, and if you don't know her directly- trust me, you know someone who probably does. She was the most loving, generous, outspoken, hilarious, good-hearted woman I knew, and she was an inspiration to me in more ways than I can even count. And good heavens, the woman could cook. She loved to feed people, and people loved to be fed by her. Hers was the house that everyone wanted to come to for parties and social gatherings. She was an Italian genius in the kitchen- she left behind an incredible legacy, and lucky for us, one of the best recipes for soup I've ever had.
While I was enjoying the rain yesterday afternoon, I had a surprising wave of grief come over me, as grief often does, suddenly deeply missing Kathy. Couple this with not a clue for what to make for dinner, and suddenly the inspiration came together. I would make her soup and make some bread and cook my way through my temporary moment of grief. As we were eating dinner last night, not only did my family fall in love with the soup (Ben had 4 bowls), but I was able to explain where I got the recipe, and tell my children a little bit about who Kathy was. I can't help but think she was smiling down on us- heavenly tears of joy filling her eyes, seeing my little family around the table, eating her soup and cherishing her memory. There are no words to express the imprint she's left on our hearts.
Thank you, Kathy, for this soup. And for everything.
Photo courtesy of Nicco Zuffanelli
Kathy Z's Sausage & Vegetable Soup
*NOTE: Being the crazy Italian woman that she was, Kathy cooked "loosely"; meaning, every single ingredient listed is an approximation. You can add or take away any ingredient to tailor it to your specific taste. That's the beauty of this recipe. My personal notes are included in parenthesis.
Ingredients:
-1 zucchini, sliced
-1/2 lb. green beans, halved lengthwise (I used about 3/4 lb because we love green beans)
-1/2 lg. onion, chopped
-1 can crushed tomatoes (I thought this meant a smaller, 14 oz. sized can, but when I went to the store, the only can of crushed tomatoes that were available were the larger 28 oz. size. It's definitely a stronger tomato base & flavor, but it was to die for.)
-6 c. chicken stock (I ended up adding at least a cup of water to thin out the crushed tomatoes a bit. Again, this is all to taste! Typically I use the low-sodium stock so I can control how much salt we're having; however the store was sold out of low-sodium so I used the regular stock. According to my husband, this actually MADE the soup....go figure....)
-Big handful of mini cheese ravioli (Trader Joe's carries these, but I didn't have time to go out that way. Instead, we used a small soup pasta, called "Stelline ". They are these cute little star shapes and they were excellent in this soup! I used 1/2 box, or 1/2 lb.)
-5 cloves garlic, minced
-1 lb. Italian sausage- sweet or spicy
-*I also added 2 carrots and 2 celery sticks for additional flavor, both chopped
-Salt & pepper to taste
In dutch oven or large soup pot, saute sausage until beginning to brown over medium high heat. Add onion, garlic (and in my soup, this is also when I added the carrots & celery), until vegetables soften. Add all other ingredients EXCEPT for the pasta. Bring to a boil, and turn down to a simmer to cook the rest of the vegetables until al dente (approximately 10-15 minutes). While the soup is simmering, boil pasta (ravioli or other) according to package directions. Add the cooked pasta to the soup just before serving. Season to taste. Serve soup with hearty serving of parmesan sprinkled on top. It also tastes wonderful with a shot of olive oil on top. Enjoy!
