Thursday, September 26, 2013

{soups-salads-and-salad-dressings} Minestrone with Italian Sausage Recipe

 

Minestrone with Italian Sausage Recipe



 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



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TOTAL TIME: Prep: 25 min. Cook: 1 hour
YIELD: 11
Ingredients

        1 pound bulk Italian sausage
        1 large onion, chopped
        2 large carrots, chopped
         2 celery ribs, chopped
         1 medium leek (white portion only), chopped
         1 medium zucchini, cut into 1/2-inch pieces
        1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
         3 garlic cloves, minced
         6 cups beef broth
         2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic
        3 cups shredded cabbage
         1 teaspoon dried basil
         1 teaspoon dried oregano
         1/4 teaspoon pepper
         1/2 cup uncooked small pasta shells
         1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
         3 tablespoons minced fresh parsley
        1/3 cup grated Parmesan cheese

Directions

    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.
    Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
    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. Yield: 11 servings (about 3 quarts).



Nutritional Facts

1 serving (1-1/4 cups) equals 253 calories, 15 g fat (5 g saturated fat), 33 mg cholesterol, 910 mg sodium, 18 g carbohydrate, 4 g fiber, 12 g protein.


Originally published as Minestrone with Italian Sausage in Taste of Home February/March 2007, p31






             Beth Layman  :)


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