Minestrone with Italian Sausage is a hearty and flavorful soup that marries the savory goodness of Italian sausage with an array of vegetables, beans, and pasta in a rich tomato broth. This classic Italian soup offers a delightful blend of textures and tastes, making it a comforting and satisfying meal.
25 minutesmins1 hourhr1 hourhr25 minutesmins
Share this recipe:
Scale this recipe:
Ingredients:
1poundPolidori Mild Italian Sausage
1large onionchopped
2large carrotschopped
2celery ribschopped
1medium leek (white portion only)chopped
1medium zucchinicut into 1/2-inch pieces
1/4poundfresh green beanstrimmed and cut into 1/2 inch pieces
3garlic clovesminced
6cupsbeef broth
2canstomatoes with basil, oregano, and garlicdiced tomatoes
3cupscabbageshredded
1teaspoondried basil
1teaspoonoregano
1/4teaspoonpepper
1/2cupsmall pasta shellsuncooked
1cangarbanzo beans or chickpeasrinsed and drained
3tablespoonsfresh parsleyminced
1/3cupparmesan cheesegrated
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).