September 21 2017
After a quick visit to the oven, these roasted cherry tomatoes become the perfect topping for any salad, frittata or pasta dish.
This is a recipe we served in our restaurant. It is super-easy to whip together and can be a meal all by itself. The tomatoes give it an acidic kick, while the carrots, zucchini and Italian sausage bring a naturally sweet and salty balance.
Serves 4 to 6
1 lb (450 g) Italian sausage
1 clove garlic, minced
2 cups (480 ml) Bonafide Provisions Beef Bone Broth
1 (14-oz [395-g]) can Italian-style stewed tomatoes
1 cup (120 g) carrots, sliced
¼ tsp sea salt, we recommend Selina Naturally Celtic
¼ tsp ground black pepper
2 small zucchini, cubed
2 cups (60 g) spinach, packed, rinsed and torn
In a stockpot or Dutch oven, brown the sausage with the garlic. Stir in the broth, tomatoes and carrots, and season with salt and pepper. Reduce the heat, cover and simmer for 15 minutes. Stir in the zucchini. Cover and simmer for another 15 minutes or until the zucchini is tender. Remove from the heat, add spinach and cover, allowing the heat from the soup to cook the spinach leaves. The soup is ready to serve after 5 minutes.