ITALIAN SAUSAGE VEGTABLE SOUP by CHEF DAN

                                  "FOR BERDEN'S BOOK CLUB" serves 10 to 12
EVERY MONTH THE BOOK CLUB GETS TOGETHER AND READS A BOOK. IT TAKES ABOUT 4 HOURS TO DISCUSS A BOOK. PEOPLE COME AS FAR AWAY AS EDMONDS.
INGREDIENTS:
2 pounds italian sausage
2 onions, finley chopped
2 garlic cloves, minced
4 carrots, peeled/diced
4 small zucchini, diced
2 red peppers, diced
2 cups, dry red wine
10 cups chicken broth
2(14.5 oz) cans italian-style stewed or diced tomatoes
1 teaspoon fennel seed
2 tablespoons italian seasoning
3 cups fresh pasta or 1 package frozen spinach
1 cup uncooked orzo or dry bow tie
1(14.5oz) cans black beans
DIRECTIONS:
1. brown the sausage in a heavy dutch oven. cooking the meat until it is no longer pink.
2. drain off all the grease.
3. add onions, garlic, fennel seed and cook over medium-high heat. stirring until soft but not browned.
4. add carrots, zucchini, spinach, red peppers, wine, chicken broth, black beans and pasta.
5. bring to a oil, and then simmer for about 20 minutes.
6. salt and pepper to taste.
                          ENJOY DAN                         hallelujah