Italian Vegetable Soup

Recipe from Pat D'Amato, 7 February 2024

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped
1 14.5 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 15-oz. can garbanzo beans, drained
1 10-1/2 oz. can condensed beef broth
1-1/2 cups water
2 medium zucchini, sliced
½ teaspoon dried basil leaves

Directions:

 
Brown sausage and drain if necessary.  I added onion to the cooked sausage before adding all other ingredients.
 
Add all other ingredients and bring to a boil.  Reduce heat and simmer for about 10 -15 minutes or until zucchini is tender.
 
May serve with grated parmesan cheese.
 
This soup freezes very well.

CHOCOLATE CHUNK PECAN PIE

 Recipe from Pat D'Amato, 12 April 2023

 
Ingredients
 
1 unbaked 9-inch pie crust
3 Large eggs
! cup light corn syrup
½ cup granulated sugar
¼ cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
¾ cup semisweet chocolate chips
 
Directions
 
Preheat oven to 350 degrees
 
Combine eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with a wire whisk.  Stir in pecans. Sprinkle chocolate chips over bottom of crust.  Pour pecan mixture into pie crust.
 
Bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached.  If browning too quickly, cover with foil.  Cool on wire rack for 2 hours; refrigerate until serving time.