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Italian Sausage Minestrone Recipe

Italian Sausage Minestrone Recipe

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
TOTAL TIME: Prep: 20 min. + freezing Cook: 1-1/4 hours YIELD:13 servings

Ingredients

  • 1 pound Johnsonville® Mild Ground Italian 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

  • 1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
  • 2. 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.
  • 3. Cool soup; transfer to freezer containers. Freeze for up to 3 months.
  • 4. 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).

Nutritional 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.