Italian Sausage Minestrone for Two |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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.âElizabeth Renteria, Vancouver, Washington Ingredients:
1/4 pound bulk italian sausage |
1/3 cup chopped carrot |
1/4 cup chopped celery |
3 tablespoons chopped onion |
1 garlic cloves, minced |
2-1/4 teaspoons olive oil |
1-3/4 cups reduced-sodium chicken broth |
3/4 cup cannellini beans or white kidney, rinsed and drained |
3/4 cup undrained fire-roasted diced tomatoes |
1 bay leaf |
3/4 teaspoon italian seasoning |
3/4 teaspoon tomato paste |
1/4 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. 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: 3 cups.
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