Italian Sausage Minestrone Soup
Created by KittenCal on August 7, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 75m
- Recipe #31
Ingredients
- 1 pound sausage meat (Italian bulk sausage or 1 pound Italian sausage links, casings removed)
- 2 medium onion, chopped
- 6 garlic cloves, finely chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1 medium leek (white portion only), chopped
- 7 cups beef broth
- 2 teaspoons beef bouillon granules (can use more)
- 2 cans (14 1/2 ounce each) diced tomatoes, undrained
- 3 cups cabbage, shredded
- 1 medium zucchini, cut into pieces
- 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
- 1 can (15 ounce) garbanzo beans, drained (or chickpeas, rinsed and drained)
- 1/2 cup dry pasta (small pasta such as shells)
- 3-4 tablespoons fresh chopped parsley
- Seasoned salt and fresh ground black pepper, to taste
- 1/2 cup Parmesan cheese, grated (can use more)
How to Make
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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).
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Step 2: Stir in the garlic, dried oregano, dried basil, carrots, celery and leek; cook for 3 minutes.
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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).
How to Make
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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).
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Step 5: Stir in 1/2 cup Parmesan cheese until combined (can use more than 1/2 cup).
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Step 6: Ladle into bowl then sprinkle more Parmesan cheese on top.