Recipe: Potato, Rice and Sausage Soup (using tomatoes and cabbage, Italian)

POTATO, RICE AND SAUSAGE SOUP

"We like to serve this soup for lunch, followed by fennel salad and a piece of cheese."

3 tablespoons olive oil, divided use
1 large onion, coarsely chopped
2 garlic cloves, chopped
1 cup whole canned Italian tomatoes, chopped
2 tablespoons finely chopped flat-leaf parsley
4 cups water
2 cups chopped Savoy cabbage
2 celery ribs, chopped
1 medium carrot, sliced
Salt and freshly ground black pepper (or hot pepper flakes)
1/2 pound Italian sweet sausages
1/2 cup uncooked rice
Grated Parmesan cheese or extra virgin olive oil (for garnish)

Heat 2 tablespoons of the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook until the onion becomes translucent, about 5 minutes.

Add the tomatoes and parsley. Cover and simmer for about 10 minutes, until the tomatoes break up.

Add the 4 cups water, cabbage, celery, carrot, and salt and pepper to taste. Cover and boil gently for 15 minutes.

Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Prick the sausages and cook them in the skillet for about 10 minutes, until they are brown all over. Remove the sausages and slice.

Add the uncooked rice and sausages to the soup and continue cooking until the rice is tender and the sausage is fully cooked, about 10 to 15 minutes.

Serve each portion with grated cheese or a drizzle of extra virgin olive oil.

Makes 4 servings
Adapted from source: Italian Family Dining by Edward Giobbi and Eugenia Giobbi Bone