Italian Sausage Minestrone Soup
Recipe: #31
August 07, 2011
Categories: Beans, Pork Sausage, Italian, Fathers Day, Game/Sports Day, Sunday Dinner, Italian Dinner, more
"One of my family's favorite minestrone soups, and it even taste better the next day, we like spicy so I add add crushed chili flakes, this will yield about 3-1/2 quarts"
Ingredients
Nutritional
- Serving Size: 1 (469.2 g)
- Calories 292.2
- Total Fat - 15.6 g
- Saturated Fat - 5.8 g
- Cholesterol - 52.3 mg
- Sodium - 1210.9 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 4.8 g
- Sugars - 5.8 g
- Protein - 19.2 g
- Calcium - 173.1 mg
- Iron - 2.7 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a pot cook the sausage and onion over medium heat until meat is no longer pink; drain, fat then continue cooking until the meat is browned (about 12-15 minutes).
Step 2
Stir in the garlic, dried oregano, dried basil, carrots, celery and leek; cook for 3 minutes.
Step 3
Stir in the beef broth, bouillon granules, diced tomatoes with juice and cabbage; bring to a boil, reduce heat cover and simmer for 45 minutes (add in the zucchini and green beans the last 20 minutes of cooking time, continue cooking until fork-tender).
Step 4
Stir in the garbanzo beans, pasta and parsley; cook for about 10 minutes or until pasta is just al dente (seasoning with salt and pepper about halfway through cooking).
Step 5
Stir in 1/2 cup Parmesan cheese until combined (can use more than 1/2 cup).
Step 6
Ladle into bowl then sprinkle more Parmesan cheese on top.
Tips
No special items needed.