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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Don't let the number of ingredients in this recipe fool you. The bulk of the items are combined all at once and simmered, making this no-fuss favorite. Ingredients:
2 pounds bulk italian sausage |
1 large onion, chopped |
1 garlic clove, minced |
6 cups water |
1 jar (30 ounces) chunky spaghetti sauce |
2 cans (10-3/4 ounces each) condensed beef broth, undiluted |
1 can (15 ounces) garbanzo beans or 15 ounces garbanzo beans, rinsed and drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup diced zucchini |
1 cup thinly sliced carrots |
1-1/2 teaspoons dried basil |
1/2 teaspoon pepper |
4 cups cooked pasta |
grated parmesan cheese, optional |
Directions:
1. In a Dutch oven or soup kettle, cook sausage, onion and garlic until sausage is browned and onion is tender; drain. Stir in all remaining ingredients except the pasta and cheese. Simmer for 20 minutes. Add pasta and heat through. Garnish with cheese if desired. Yield: 20-22 servings (5-1/2 quarts).
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