Creamy Tomato Stoup And Italian Patty Melts

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups whole milk

3 cans diced tomatoes (14 ounces), drained

2 rounded tablespoons tomato paste

1 medium onion, chopped

Salt and pepper

1 teaspoon sugar

4 tablespoons all-purpose flour

2 tablespoons butter, cut into pieces

1 stalk celery, coarsely chopped

1 clove garlic

1/2 cup Watercress and Hazelnut Pesto (recipe below) or store-bought prepared basil pesto, available on dairy aisle

12 ounces watercress, stems removed

1/2 cup hazelnuts, toasted

1/2 cup extra virgin olive oil (EVOO)

2 cloves cracked garlic

1/4 teaspoon ground or grated nutmeg

1/2 cup grated Parmigiano Reggiano cheese

Extra virgin olive oil (EVOO), for drizzling, plus 1 tablespoon

4 sweet Italian sausage patties (1/4 pound each), available in packaged meat case at the grocery store

1 cubanelle pepper (long, sweet, Italian light green pepper), seeded and sliced

1 medium yellow onion, sliced

8 slices Italian bread or white bread

8 slices deli-sliced provolone cheese

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