Italian Sausage Minestrone |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.—Elizabeth Renteria, Vancouver, Washington Ingredients:
1 pound bulk italian sausage |
2 large carrots, chopped |
2 celery ribs, chopped |
1 medium onion, chopped |
6 garlic cloves, minced |
3 tablespoons olive oil |
7 cups reduced-sodium chicken broth |
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained |
2 bay leaves |
1 tablespoon italian seasoning |
1 tablespoon tomato paste |
additional ingredients: |
1 cup ditalini or other small pasta |
1 cup ditalini or other small pasta |
shredded or shaved parmesan cheese |
Directions:
1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
2. In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Cool soup; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Bring to a boil. Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese. Yield: 13 servings (3-1/4 quarts).
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