Lulus Tomato Hot Pot

Name: Lulus Tomato Hot Pot
Cook time: 30 min
Yield: 10 servings
Cuisine: United Kingdom
Ingredients: 1 cup small seashell pasta; 1 (16 ounce) can whole peeled tomatoes, chopped; 1 pound Italian sausage, cut into 1/2 inch pieces; 1 (15 ounce) can Italian tomato sauce; 7 cups beef stock; 1 cup chopped onion; 1 clove garlic, minced; 1 cup sliced carrots; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 cups sliced zucchini; 1 cup sliced fresh mushrooms; 1 large green bell pepper, diced; ¼ cup chopped fresh parsley; 1\u2009½ cups sliced dill pickles

Italian sausage and dill pickles are the secret ingredients in this minestrone. Top with grated Parmesan, and serve with a hearty bread and green salad for a complete meal.

INGRIDIENT

1 cup small seashell pasta

1 (16 ounce) can whole peeled tomatoes, chopped

1 pound Italian sausage, cut into 1/2 inch pieces

1 (15 ounce) can Italian tomato sauce

7 cups beef stock

1 cup chopped onion

1 clove garlic, minced

1 cup sliced carrots

1 teaspoon dried basil

1 teaspoon dried oregano

2 cups sliced zucchini

1 cup sliced fresh mushrooms

1 large green bell pepper, diced

¼ cup chopped fresh parsley

1 ½ cups sliced dill pickles

DIRECTION

Step: 1

Cook pasta in a large pot of boiling water until al dente. Drain.

Step: 2

Combine tomatoes, sausages, tomato sauce, stock, onion, garlic, carrots, basil, and oregano in a large pot. Simmer over medium low heat for 30 minutes.

Step: 3

Add zucchini, mushrooms, green pepper, parsley, pickles and cooked pasta; simmer for 1 hour, adding water as necessary.

NUTRITION FACT

Per Serving: 227 calories; protein 12.4g; carbohydrates 22.5g; fat 9.9g; cholesterol 17.9mg; sodium 1010.2mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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