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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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If you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. Ingredients:
1 pound johnsonville® mild italian sausage links links, cut into 1/2-inch slices |
1 tablespoon olive oil |
1 cup finely chopped onion |
1 cup sliced fresh carrots |
1 garlic clove, finely minced |
1 teaspoon dried basil |
2 cups shredded cabbage |
2 small zucchini, sliced |
2 cans (10-1/2 ounces each) condensed beef broth, undiluted or 3 beef bouillon cubes plus 1-1/2 cups hot water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon salt |
1/4 teaspoon pepper |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
minced fresh parsley |
Directions:
1. In a Dutch oven, brown sausage in oil. Add the onion, carrots, garlic and basil; cook for 5 minutes. Stir in the cabbage, zucchini, broth, tomatoes, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add beans; cook 20 minutes longer. Garnish with parsley. Yield: 8 servings.
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