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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I often make this around the holidays when company comes the night before the holiday. Had it today with Soft Italian Bread Sticks # 104628. I'm putting it here for safe keeping. Cabbage may not be traditional for minestrone but this makes a tasty filling soup, just wonderful for a winter's day. Ingredients:
1 tablespoon olive oil |
1/2 lb italian sausage, crumbled |
1 large onion, chopped |
1 garlic clove, minced |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1/2 cup chopped green bell pepper |
1 (16 ounce) can tomatoes |
4 cups chicken stock |
2 cups shredded cabbage |
2 tablespoons chopped fresh parsley |
1/2 teaspoon dried basil |
1 bay leaf |
1 pinch dried thyme |
1/2 cup elbow macaroni |
1 cup kidney bean, cooked |
parmesan cheese, grated |
Directions:
1. In a large saucepan or stock pot, heat the oil. Add the sausage and cook until browned.
2. Drain off all but 1 tablespoon of the fat. Add the onion, celery, garlic, carrot, and green peper and saute until the vegetables are soft, about 5 minutes.
3. Add the tomatoes with their liquid, chicken stock, cabbage, and herbs. Bring to a boil, cover and simmer for 30 minutes.
4. Add the macaroni and beans and cook until the macaroni is tender, about 30 minutes.
5. Remove the bay leaf before serving. Sprinkle each serving with Parmesan Cheese if desired.
6. Note: You can use either sweet or hot Italian Sausage in this. Serve with a good, crusty bread.
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