Minestrone with Italian Sausage |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 11 |
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I make this zippy, satisfying soup all the time, and itâs my dadâs favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. âLinda Reis Salem, Oregon Ingredients:
1 pound bulk italian sausage |
1 large onion, chopped |
2 large carrots, chopped |
2 celery ribs, chopped |
1 medium leek (white portion only), chopped |
1 medium zucchini, cut into 1/2-inch pieces |
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces |
3 garlic cloves, minced |
6 cups beef broth |
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic |
3 cups shredded cabbage |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon pepper |
1/2 cup uncooked small pasta shells |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
3 tablespoons minced fresh parsley |
1/3 cup grated parmesan cheese |
Directions:
1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
2. Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3. Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese. Yield: 11 servings (about 3 quarts).
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