Andouille Sausage Soup

I got this recipe from my friend Sherri.  It is from the Sunol Valley Golf course Executive Chef Peter C. Overly E.C.


1 1/2 lb. Andouille sausage cut in 1/2" slices
4 cloves of garlic minced
2 large yellow onions chopped
1 16oz. can Italian pear tomatoes chopped
1 1/2 quarts beef stock or broth (Sherri uses 6 cans of beef broth for this)
1 green bell pepper
1 bunch of parsley
1/2 tsp. black pepper
1/2 tsp basil
1/2 tsp. thyme
1 medium zucchini-sliced
1 yellow squash-sliced
2 cups uncooked bow-tie noodles
1 1/2 cup Fenstra True Red wine

In a 5 or 6 quart soup pot, brown sausage on medium heat.  Drain the fat.   Add garlic, onion, an bell pepper; cook until limp.  Add stock, tomatoes, Fenstra True Red, basil, thyme, pepper, and parsley.  Simmer for 20 minutes.  Add vegetables and noodles and simmer for 20 to 25 minutes more.  For an extra touch add croutons and parmesan cheese when serving.  Enjoy with the rest of the bottle of True Red and some french bread.