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Italian Sausage Minestrone for Two

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.—Elizabeth Renteria, Vancouver, Washington

3 ServingsPrep: 20 min. + freezing Cook: 1-1/4 hours

Ingredients

1/4 pound Johnsonville® Ground 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

In a Dutch oven, cook sausage over medium heat until no longer pink;
drain.
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.
Stir in ditalini; return to a boil. Reduce heat and cook, uncovered,

2 of 2

Italian Sausage Minestrone for Two (continued)

Directions (continued)

for 6-8 minutes or until pasta is tender. Serve with cheese. Yield:
3 cups.

Nutrition Facts: 1 cup equals 296 calories, 16 g fat (5 g saturated fat), 29 mg cholesterol, 875 mg sodium, 26 g carbohydrate, 4 g fiber, 12 g protein.