Zucchini Chili
2 pounds Italian sausage
1 cup chopped onion
2 cups chopped celery
2 cups chopped zucchini
2 cloves garlic, minced
2 green peppers, chopped
2 28-ounce cans crushed tomatoes
2 teaspoons salt
1/2 cup dry vermouth
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
Shredded cheddar cheese to taste
In a large pot or Dutch oven, brown sausage over medium-high heat; drain fat. Add onion, celery, zucchini, garlic and peppers; cook (covered, and stirring occasionally) about 20 minutes.
Add tomatoes, salt, vermouth, oregano, basil and thyme; lower heat and cook uncovered about 1 hour, or until flavors are well-combined and soup is very fragrant.
(Soup may appear too thick immediately after you add tomatoes, but do not be tempted to add more water. The mixture cooks down and becomes quite a bit thinner. After 45 minutes, mine had the perfect texture: meaty but not forkable.)
Top each serving with shredded cheddar cheese to taste.
Serves 8 to 12.
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