Italian Sausage Minestrone
TOTAL TIME: Prep: 20 min. + freezing Cook: 1-1/4 hours
YIELD: 13 servings (3-1/4 quarts).
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
Ingredients
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1 pound bulk Italian sausage
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2 large carrots, chopped
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2 celery ribs, chopped
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1 medium onion, chopped
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6 garlic cloves, minced
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3 tablespoons olive oil
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7 cups reduced-sodium chicken broth
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
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2 bay leaves
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1 tablespoon Italian seasoning
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1 tablespoon tomato paste
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1 cup ditalini or other small pasta
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Shredded or shaved Parmesan cheese
Directions
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1.
In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
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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, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender.
Nutrition Facts
1 cup: 280 calories, 15g fat (4g saturated fat), 27mg cholesterol, 828mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 12g protein.
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