Monday, March 17, 2008

Italian Sub Stoup & Garlic Toast Floaters


2 tbsp. extra virgin olive oil
3/4lb hot or sweet italian sausage (we used hot)
1/3lb piece pepperoni, diced
1 ham steak, 1/4lbk-3/4lb diced
1 green bell pepper, sliced
1 medium yellow onion, quartered and sliced
1 28oz can diced tomatoes
salt & freshly ground black pepper
6 cups chicken stock/broth
1 cup gemelli pasta, or other shaped pasta (we used gemelli)


1/4 cup extra virgin olive oil
3 large garlic cloves
5 cups crusty bread, cubed
1 tsp crushed red pepper flakes
1/2 tsp. dried oregano
1/2 cup grated Parmigiano-Reggiano
4 cups arugula, trimmed & coarsely chopped

Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Bronw and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for 2 minutes, then add the bell peppers and onions and cook for 2 or 3 minutes more. Add the tomatoes and season with salt & pepper. Add the chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.

While the pasta cooks, heat the 1/3cup of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the bread cubes, toss, and toast the cubes for 5 or 6 minutes. Season the toasty cubes with the red pepper flakes, oregano, and grated cheese.

Stir the arugula into the stoup just before you serve it up. Float several bread cubes in each bowl (I let the kids add their own and they thought it was fantastic LOL!)

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