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Rainforest Cafe's Safari Soup
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- #26843
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 tablespoon olive oil
2 tablespoons vegetable oil
1 pound Italian sausage, casing removed, lightly sauteed and drained
1 cup partly cooked pasta, any shape
4 medium cloves garlic, crushed
1/3 cup diced onions
1 cup sliced carrots
1/2 cup chopped celery
3 cups diced eggplant, skinned (unless skins are very thin and tender)
16 cups water
1 can (28 ounce size) crushed tomatoes
1/3 cup mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1 1/2 tablespoon salt (to taste)
3 tablespoons sugar (to taste)
1 teaspoon black pepper
3/4 teaspoon garlic powder
1 bay leaf
1 teaspoon basil
1/4 teaspoon celery seed
2 tablespoons minced fresh parsley
2 tablespoons minced fresh coriander
1/4 teaspoon dry chile pepper
2 tablespoons balsamic vinegar
directions
Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain.
Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar.
Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
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nutrition data
261 calories, 16 grams fat, 22 grams carbohydrates, 9 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
December 26, 2007
not hard to make at all, and it is pretty close to the real thing! Makes more than 4 servings though.