Italian Turkey Sausage Minestone Soup |
|
 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
A recipe that took me a while to perfect - I was trying to duplicate a soup from a restaurant of my childhood. This comes in at a close 2nd to that one ;) Ingredients:
3 cups fat free chicken broth |
1 cup white wine |
1/4 cup olive oil |
1 (28 ounce) can diced tomatoes |
1 (25 ounce) can garbanzo beans, drained |
1 (25 ounce) can black beans, drained |
1 cup fresh green beans, chopped into 1 in sections |
1 cup onion, chopped |
1 medium zucchini, chopped |
1 teaspoon dried thyme |
1 teaspoon garlic, minced |
1/2 teaspoon dried sage |
1 bay leaf |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 (8 ounce) package fresh mushrooms, sliced |
1 (20 ounce) package turkey sausage, italian sweet (5-6 links) |
1 (6 ounce) can tomato paste |
1 cup frozen chopped spinach |
4 tablespoons parmesan cheese, grated |
Directions:
1. 1. In large pot, combine broth, wine, olive oil, tomatoes. Heat on high until it reaches rolling boil. Add beans, onion, zucchini, thyme, garlic, sage, bay leaves, pepper and salt. Reduce heat to medium . Simmer 20 minute.
2. 2. Meanwhile, chop sausage and brown in skillet. Add to soup. Simmer 20 more min., stirring occastionally.
3. 3. Add pasta, spinach, and tomato paste. Reduce heat once more to med-low, simmer 30 minute
4. 4. Remove bay leaves, season once more with a dash of salt and pepper to taste.
5. 5. Ladle into soup bowls and garnish with parmesan cheese.
|
|