Harvest Soup I

1. 1

   In a large stock pot (4-quart size or larger), brown the sausage. Add garlic and onion. Cook until onion begins to get translucent. Add broth, water, and tomato juice. Bring to a boil.

2. 2

   Rinse all the canned juices off the beans. Add all beans to the pot. Return to a boil.

3. 3

   Reduce to a simmer. Add a good teaspoon or so of Italian seasoning. Add a couple tablespoons of oregano and basil, fresh chiffonade or a teaspoon or so of each dried.

4. 4

   I like my veggies crisp tender, so about 15 to 20 minutes before you'd like to eat, add all the veggies. If you don't mind them being more cooked (they do still taste yummy, just with less texture), then add them with the above seasonings.

5. 5

   Just before serving, put in a few good twists of cracked black pepper and a dash or two of cayenne as you prefer. You can leave the cayenne out; it tends to intensify over time and leftovers get a bit spicier. Drizzle in a few tablespoons of the balsamic vinegar.

6. 6

   Salt to taste or pass at the table for everyone to do their own.

7. 7

   After dishing up the soup, garnish with a few chunky flakes of parmesan or reggiano. Yum yum delish.

* Per serving · 4 servings · Values may vary.