Italian Sub Stoup and Garlic Toast Floaters
Ingredients
- 2 tablespoons extra-virgin olive oil, (EVOO) (twice around the pan)
- 3/4 pound (3 links) hot, removed from casings or Sweet Italian Sausage
- 1/4 pound piece pepperoni, diced,
- 1 ham steak, diced, 1/2 to 3/4 pound
- 1 green bell pepper, sliced, cored, seeded, quartered, and
- 1 medium yellow onion, sliced, quartered and
- 1 28- ounce can tomatoes, diced
- Salt and freshly ground black pepper
- 6 cups chicken stock, or broth
- 1 cup gemelli pasta, or other shaped pasta
- 1/4 cup EVOO
- 3 large garlic cloves, cracked from skins
- 5 cups crusty bread, cubed
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano, dried
- 1/2 cup Parmigiano-Reggiano, grated, (a couple of handfuls)
- 4 cups arugula, coarsely chopped, (2 bunches), trimmed and
Directions
Place a soup pot on the stovetop and preheat to medium high.Add the EVOO and the sausage.
Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham.
Cook for 2 minutes, then add the bell peppers and onions and cook for 2 or 3 minutes more.
Add the tomatoes and season with salt and pepper.
Add the chicken stock and bring to a boil.
Stir in the pasta and cook for 8 minutes.
While the pasta cooks, heat the 1/4 cup of EVOO in a large skillet over medium heat.
Add the garlic and cook for 1 minute.
Add the bread cubes, toss, and toast the cubes for 5 or 6 minutes.
Season the toasty cubes with the red pepper flakes, oregano, and grated cheese.
Stir the arugula into the stoup just before you serve it up.
Float several bread cubes in each bowl.