Lyons Family Cookbook

Minestrone Soup with Italian Sausage

1

lb

bulk Italian sausage

1

large onion, chopped

2

large carrots, chopped

2

celery ribs, chopped

1

medium leek (white portion only), chopped

1

medium zucchini, cut into 1/2-inch pieces

1/4

lb

fresh green beans, trimmed and cut into 1/2-inch pieces

3

garlic cloves, minced

6

cups

beef broth

2

cans (14-1/2 ounces each) Hunt’s® Original Diced Tomatoes with basil, oregano and garlic

3

cups

shredded cabbage

1

tsp

dried basil

1

tsp

dried oregano

1/4

tsp

pepper

1

can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1/2

cup

uncooked small pasta shells

3

Tbs

minced fresh parsley

1/3

cup

grated Parmesan cheese

1

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.

2

Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.

3

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).

For the Beef Broth, we recommend 2 Tbs "Better Than Beef Base" dissolved in 6 cups hot water. This recipe makes a lot. It freezes well and tastes just as great reheated.

Source

Source: Taste of Home - March 2007