Rainforest Cafe's Safari Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Italian sausage - casing removed,
		Lightly sauteed and drained
1 cup	237ml	Partly-cooked pasta - (any shape)
4 cups	584g / 20oz	Garlic cloves - crushed (medium)
1/3 cup	20g / 0.7oz	Diced onions
1 cup	110g / 3.9oz	Sliced carrots
1/2 cup	55g / 1.9oz	Chopped celery
3 cups	438g / 15oz	Diced skinned eggplant
		= (unless skins are very thin and tender)
16 cups	3792ml	Water
1		Crushed tomatoes - (28 oz)
1/3 cup	53g / 1.9oz	Mixed dried beans
		= (Romano - kidney, fava,
		Pinto, cranberry, etc)
1 1/2 tablespoons	22ml	Salt - or to taste
2 tablespoons	30ml	Sugar (to 4) - or to taste
1 teaspoon	5ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Garlic powder
1		Bay leaf
1 teaspoon	5ml	Basil
1/4 teaspoon	1.3ml	Celery seed
2 tablespoons	30ml	Minced fresh parsley
2 tablespoons	30ml	Minced fresh coriander
1/4 teaspoon	1.3ml	Dry chile pepper
2 tablespoons	30ml	Balsamic vinegar

Recipe Instructions

Lightly grease stock pot bottom to prevent beans from sticking. Saute 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.

This recipe yields 4 servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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