Minestrone with Italian Sausage
Originally published as Minestrone with Italian Sausage in Taste of Home February/March 2007, p31
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
- Preparing Time: 25 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 11
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 large onion chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 teaspoon dried basil
- 1/3 cup grated parmesan cheese
- 6 cups beef broth
- 3 cloves garlic minced
- 1 pound bulk italian sausage
- 3 tablespoons fresh parsley minced
- 2 celery ribs chopped
- 2 large carrots chopped
- 1/4 pound fresh green beans trimmed and cut into 1/2-inch pieces
- 1 medium leek white portion only, chopped
- 1 medium zucchini cut into 1/2-inch pieces
- 29 oz diced tomatoes with basil oregano and garlic
- 3 cups cabbage shredded
- 1/2 cup small pasta shells uncooked
- 15 ounces garbanzo beans or chickpeas rinsed and drained
- Carbohydrate 11.3554912137266 g
- Cholesterol 36.4219879895777 mg
- Fat 13.8256143521822 g
- Fiber 1.84782930402045 g
- Protein 9.46437507430269 g
- Saturated Fat 5.04279319488652 g
- Serving Size 1 1 Serving (310g)
- Sodium 871.824504081048 mg
- Sugar 9.50766190970611 g
- Trans Fat 0.830861997649953 g
- Calories 204 calories
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.
