Italian Sausage and Vegetable Soup

Slit the sausage casing and crumble the meat in a large, heavy pot.

Cook it over low heat, breaking up the clumps of meat as it colors.

When the sausage has lost its rawness, pour off as much fat as you can, leaving the brown bits.

Add the onion and soften it, stirring.

Add the carrot, fennel or celery and garlic and cook them, stirring.

(If you have on hand a small amount of raw or cooked vegetables such as beans, broccoli, cabbage or spinach, chop and add them too.)

Add the tomatoes, stock, rice, corn and herbs; cover and simmer for 30 minutes or longer.

Before serving, discard the bay leaf, then salt and pepper to taste.

Serve the soup with good crusty bread.

Makes about 8 servings.