Minestrone with Italian Sausage
TOTAL TIME: Prep: 25 min. Cook: 1 hour
YIELD: 11 servings (about 3 quarts).
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
Ingredients
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1 pound bulk Italian sausage
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1 large onion, chopped
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2 large carrots, chopped
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2 celery ribs, chopped
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1 medium leek (white portion only), chopped
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1 medium zucchini, cut into 1/2-inch pieces
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1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
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3 garlic cloves, minced
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6 cups beef broth
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2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
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3 cups shredded cabbage
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/4 teaspoon pepper
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1/2 cup uncooked small pasta shells
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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3 tablespoons minced fresh parsley
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1/3 cup grated Parmesan cheese
Directions
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1.
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.
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2.
Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
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3.
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.
Nutrition Facts
1-1/4 cups: 253 calories, 15g fat (5g saturated fat), 33mg cholesterol, 910mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 12g protein.
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