# Italian Stone Soup **by Anna Gall** # Ingredients: 1 lb bulk Italian sausage 3 large garlic cloves, minced 2 small zucchini, cut into 1/2-inch slices 2 small yellow squash, cut into 1/2-inch slices 1 large red, orange, or yellow bell pepper, cut into ¼-inch strips 1 (28 – 32 oz) can crushed tomatoes 32 oz vegetable broth or stock 2 teaspoons dried basil 6 – 8 oz uncooked orzo pasta 4 oz shredded asiago or parmesan cheese (optional) # Instructions: 1. In a large stock pot, cook sausage over medium heat; drain excess fat and return to pot. 2. Add garlic, zucchini, squash, and bell pepper to browned sausage; sauté vegetables for 5 minutes. 3. Add crushed tomatoes, vegetable broth, and dried basil to the meat and vegetable mixture; bring to a full boil. 4. Add the uncooked pasta to the stock pot; stir, and simmer for at least 15 minutes before serving. 5. Ladle into bowls; top each bowl with about a tablespoon of shredded cheese. Makes 10 cups.