Midnight soup or Cabanossi soup

Ingredients for 4 servings:

• 1 Cabanossi, approx. 30 cm long, thick
• ½ kg minced meat, mixed
• 2 bell peppers, red and green
• 1 can of tender young corn, approx. 400 g
• 1 can kidney beans, approx. 500 g
• 2 large onions
• 4 garlic cloves
• 500 g tomatoes, pureed
• 1 bunch of parsley
• 1 cup whipped cream, approx. 200 g, 30% fat (optional)
• some chili powder
• salt and pepper
• some olive oil
• some red wine, dry
• 1 m.-large onion(s), red

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with Cabanossi, minced meat, red beans, peppers and corn

Brown the minced meat in oil and add the finely chopped garlic and diced onions. Cut the Cabanossi into quarters, add them, and cook for about 5 minutes. Add about 200 ml of red wine and let it reduce slightly. Then cut the bell peppers into small pieces and stir them in along with the beans and corn. Add the passata and as much water as you prefer, thick or runny. Simmer over medium heat for about 20 minutes and season with salt, pepper, and chili. Finally, slice the red onion into half rings, finely chop the parsley, and stir in. Add the cream, if desired (it reduces the spiciness somewhat). Cook for another 5 minutes and then let it stand for 1-2 hours before reheating and serving. It also tastes delicious if it’s left to stand overnight.