Italian Sausage Minestrone for Two
This no-fuss minestrone is perfect dinner 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 TimePrep: 20 min. + freezing Cook: 1-1/4 hours
- 1/4 pound Johnsonville® Ground Mild Italian sausage
- 1/3 cup chopped carrot
- 1/4 cup chopped celery
- 3 tablespoons chopped onion
- 1 garlic cloves, minced
- 2-1/4 teaspoons olive oil
- 1-3/4 cups reduced-sodium chicken broth
- 3/4 cup cannellini beans, rinsed and drained
- 3/4 cup undrained fire-roasted diced tomatoes
- 1 bay leaf
- 3/4 teaspoon Italian seasoning
- 3/4 teaspoon tomato paste
- 1/4 cup ditalini or other small pasta
- Shredded or shaved Parmesan cheese
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
- In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaf, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Discard bay leaf. Serve with cheese.
Nutrition Facts1 cup: 296 calories, 16g fat (5g saturated fat), 29mg cholesterol, 875mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 12g protein.
Originally published as Italian Sausage and Cannellini Bean Minestrone in Taste of Home October 2011
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