Minestrone with Italian Sausage Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 11
- 1 large onion chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 teaspoon dried basil
- 1/3 cup grated parmesan cheese
- 3 garlic cloves minced
- 6 cups beef broth
- 3 tablespoons minced fresh parsley
- 3 cups shredded cabbage
- 2 celery ribs chopped
- 2 large carrots chopped
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 1 pound johnsonville(r) mild italian links or ground sau
- 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
- 2 cans (14-1/2 ounces each) diced tomatoes with basil oregano and garlic
- 1/2 cup uncooked small pasta shells
- Carbohydrate 4.3617666904258 g
- Cholesterol 1.33333333503226 mg
- Fat 0.672194492451705 g
- Fiber 1.4424293012368 g
- Protein 2.11348759268946 g
- Saturated Fat 0.358888551458491 g
- Serving Size 1 1 serving (166g)
- Sodium 251.288479898574 mg
- Sugar 2.919337389189 g
- Trans Fat 0.0571877994129469 g
- Calories 30 calories
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). Originally published as Minestrone with Italian Sausage in Taste of Home February/March 2007, p31 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. Print Add to Recipe Box Email a Friend
