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Minestrone with Italian Sausage Recipe

Minestrone with Italian Sausage Recipe photo by Taste of Home

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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

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Minestrone with Italian Sausage Recipe

Prep: 25 min. Cook: 1 hour

Yield: 11 Servings

25 60 85

Ingredients

1 pound Johnsonville® Ground Sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped
1 medium zucchini, cut into 1/2-inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
3 garlic cloves, minced
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
1/2 cup uncooked small pasta shells
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
Stir in the 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 cheese. Yield: 11 servings (about 3 quarts).

Nutritional Facts 1 serving (1-1/4 cups) equals 253 calories, 15 g fat (5 g saturated fat), 33 mg cholesterol, 910 mg sodium, 18 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Minestrone with Italian Sausage in Taste of Home February/March 2007, p31

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Minestrone with Italian Sausage

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Reviewed on Jan. 22, 2009 by nsherman

I have made this soup many times and it is FANTASTIC!!! Can't recommend it enough. Nothing better on a cold, wintery day.

Reviewed on Oct. 10, 2008 by 150113

I accidentally bought a lb of bulk sausage instead of the Italian sausage, so I added some extra seasonings. Also, I skipped the green beans, forgot basil, and added about 1/2 tsp. fennel seed and little carraway seeds. Also, no parsely, and used about 1/3 of a 1 lb box of pasta instead of 1/2 C. The whole family loved this recipe, I suggest preparing the recipe up to adding the pasta, then giving it a night in the fridge, to let the flavors blend. When your ready to eat, bring it up to a boil and add the pasta, and you got a great healthy dinner.

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