Minestrone With Italian Sausage |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated. Ingredients:
1 lb bulk italian sausage |
1 large onion, chopped |
2 large carrots, chopped |
2 celery ribs, chopped |
1 medium leek (white portion only) |
3 garlic cloves, minced |
1 medium zucchini, cut into 1/2 inch pieces |
1/4 lb fresh green beans, trimmed and cut into 1/2 inch pieces |
6 cups beef broth |
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic |
3 cups shredded cabbage |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon pepper |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained |
1/2 cup uncooked small shell pasta |
3 tablespoons minced fresh parsley |
1/3 cup grated parmesan cheese |
Directions:
1. In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
2. Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
3. Add zucchini and green beans; cook 2 minutes longer.
4. Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
5. Bring to a boil.
6. Reduce heat; cover, simmer for 45 minutes.
7. Return to a boil, stir in garbanzo beans, pasta and parsley.
8. Cook for 6-9 minutes or until the pasta is tender.
9. Serve with Parmesan cheese.
|
|