Garmugia (Spring Vegetable Soup)
Ingredients:
20 Bigelow Green Tea with Lemon Tea
Bags
7 cups (1 3/4L) boiling water
3 tablespoons (45mL) extra-virgin olive oil
1 fresh italian sausage, casing removed and meat
crumbled
3 small white onions, thinly sliced
3 oz. (90g) ground beef
1/2 cup (125mL) frozen lima beans or frozen fava beans
1/2 cup (125mL) frozen peas
1/2 cup (125mL) asparagus tips
1/2 teaspoon (2.5mL) salt
1/2 teaspoon (2.5mL) freshly ground pepper
Croutons:
1/4 (60mL) extra-virgin olive oil
2 cloves garlic, crushed
4 slices coarse white bread, cut into 1/2 inch cubes
1 tablespoon (15mL) italian parsley, chopped
Yield: Serves: 8 - Prep Time: 15 minutes - Cook Time: 40
minutes
Instructions:
Instructions:
Place Bigelow Green Tea with Lemon tea
bags into a large bowl; pour 7 cups boiling water over the tea
bags. Let steep for 5 minutes. Remove tea bags, squeeze well and
set aside.
In a large saucepan over medium heat, warm the olive oil. Add the
sausage meat, onions and ground beef; saute until meat browns and
onions turn opaque.
Add the beans, peas and asparagus and stir well. Pour in reserved
tea, cover and bring to a boil. Reduce heat and cook covered until
the flavors are blended, about 30 minutes, skimming off any froth
from the surface of the soup. Halfway through the cooking time,
season with salt and pepper.
Serve.
To prepare the croutons, add olive oil to frying pan and heat over
medium high heat. Add the garlic and saute until it begins to turn
golden. Remove garlic and add bread cubes and stir until golden
brown on all sides, about 4 minutes. Using a slotted spoon,
transfer the crouton to paper towels to drain. Sprinkle with
parsley.
Ladle hot soup into warmed soup bowls and garnish with
croutons.
Nutritional Information:
Nutritional Information Per Serving: 10 ounces (288g)
Calories: 121
Total Fat: 8.9g
Saturated Fat: 2g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Cholesterol: 12.3mg
Carbohydrates: 5.5g
Protein: 5.1g
Dietary Fiber: 1.6g
Sodium: 94.7mg
Potassium: 161.5mg