Publisher Photo
Publisher Photo
Don't let the number of ingredients in this recipe fool you. The bulk of the items are combined all at once and simmered, making this no-fuss favorite.
MAKES:
20-22 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
20-22 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 pounds bulk Italian sausage
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 6 cups water
  • 1 jar (24 ounces) chunky pasta sauce
  • 2 cans (10-3/4 ounces each) condensed beef broth, undiluted
  • 1 can (15 ounces) garbanzo beans or 15 ounces garbanzo beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup diced zucchini
  • 1 cup thinly sliced carrots
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 4 cups cooked pasta
  • Grated Parmesan cheese, optional

Directions

In a Dutch oven or soup kettle, cook sausage, onion and garlic until sausage is browned and onion is tender; drain. Stir in all remaining ingredients except the pasta and cheese. Simmer for 20 minutes. Add pasta and heat through. Garnish with cheese if desired. Yield: 20-22 servings (5-1/2 quarts).
Originally published as Mock Minestrone in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p109

  • 2 pounds bulk Italian sausage
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 6 cups water
  • 1 jar (24 ounces) chunky pasta sauce
  • 2 cans (10-3/4 ounces each) condensed beef broth, undiluted
  • 1 can (15 ounces) garbanzo beans or 15 ounces garbanzo beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup diced zucchini
  • 1 cup thinly sliced carrots
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 4 cups cooked pasta
  • Grated Parmesan cheese, optional
  1. In a Dutch oven or soup kettle, cook sausage, onion and garlic until sausage is browned and onion is tender; drain. Stir in all remaining ingredients except the pasta and cheese. Simmer for 20 minutes. Add pasta and heat through. Garnish with cheese if desired. Yield: 20-22 servings (5-1/2 quarts).
Originally published as Mock Minestrone in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p109

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