Italian Sausage Minestrone for Two Recipe

Italian Sausage Minestrone for Two Recipe
Italian Sausage Minestrone for Two Recipe photo by Taste of Home
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Italian Sausage Minestrone for Two Recipe

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

Ingredients

  • 1/4 pound bulk 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

Directions

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. Yield: 3 cups.
Originally published as Italian Sausage Minestrone for Two in Taste of Home

Nutritional Facts

1 cup: 296 calories, 16g fat (5g saturated fat), 29mg cholesterol, 875mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 12g protein.

  • 1/4 pound bulk 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
  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 leaf, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. 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. Yield: 3 cups.
Originally published as Italian Sausage Minestrone for Two in Taste of Home

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