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Italian Sausage Minestrone

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

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

Ingredients

1 pound Johnsonville® Ground Sausage
2 large carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
6 garlic cloves, minced
3 tablespoons olive oil
7 cups reduced-sodium chicken broth
2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 bay leaves
1 tablespoon Italian seasoning
1 tablespoon tomato paste
ADDITIONAL INGREDIENTS:
1 cup ditalini or other small pasta
1 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,

2 of 2

Italian Sausage Minestrone (continued)

Directions (continued)

Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce
heat; cover and simmer for 30 minutes.
Cool soup; transfer to freezer containers. Freeze for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a
Dutch oven. Bring to a boil. Stir in ditalini; return to a boil.
Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is
tender. Serve with cheese. Yield: 13 servings (3-1/4 quarts).

Nutrition Facts: 1 cup (calculated without cheese) equals 280 calories, 15 g fat (4 g saturated fat), 27 mg cholesterol, 828 mg sodium, 25 g carbohydrate, 4 g fiber, 12 g protein.