Minestrone with Italian Sausage
Taste of Home
- try a FREE ISSUE today!
I make this zippy, satisfying soup all the time, and it’s my dad’s favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated.
—Linda Reis
Salem, Oregon
SERVINGS: 11
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 25 min. Cook: 1 hour
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
- 3 garlic cloves, minced
- 1 medium zucchini, cut into 1/2-inch pieces
- 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
- 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 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/2 cup uncooked small pasta shells
- 3 tablespoons minced fresh parsley
- 1/3 cup grated Parmesan cheese
Directions:
In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with Parmesan cheese. Yield: 11 servings (about 3 quarts).