Spicy Italian Soup

From the garden, we made a spicy Italian soup, using many fresh ingredients.

1 lb Italian sausage
1 cup onion (chopped)

1 cup Basil (rough chop)
1 cup Celery (chopped)
2 cups zucchini (chopped)
3 small turnips (cubed)

2 cans diced tomatoes

3 tsp salt
2 Tbsp pepper
3 Tbsp balsamic vinegar
2 Tbsp sugar

Fresh grated Parmesan cheese

In a 4 qt dutch oven, cook the italian sausage and onion until the meat is no longer pink. Add celery, turnips, 1/2 cup of basil, 1 cup of zucchini and turnips. Cook on high for about 10-15 minutes, then add tomatoes. Bring to a boil, cover and reduce heat. Cook for 45 minutes, stirring occasionally. Add the remaining basil and zucchini, salt, pepper, vinegar and sugar. Return to a boil and cook for an additional 10 minutes.

Garnish with freshly grated parmesan cheese. Serve with crusty bread (Sourdough from Breadsmith).