Food, Soups

Wednesday’s Italian Sausage Minestrone

P10204941I had to make Wednesday night’s dinner early, since dinner was going to be spent driving in the car.  So I guess it was already leftovers by the time we ate it the first time.  I tried Taste of Home’s Italian Sausage Minestrone (also a member exclusive recipe) and it was so good!  Lots of yummy flavor, especially with the fire-roasted tomatoes.  I doubled the carrots and celery in the recipe, added some frozen green beans and doubled the tomato paste as well.  This is a great “freezer recipe”, just don’t forget to leave off the pasta until you are ready to eat it.

Italian Sausage Minestrone

Adapted from: Taste of Home
Servings: 5-6
1/4 pound Italian sausage
2 large carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 1/2 Tablespoons oil
3 1/2 cups chicken broth
1 can white kidney beans, drained and rinsed
1 can fire-roasted tomatoes
1 bay leaf
1 1/2 teaspoons Italian seasoning
1 Tablespoon tomato paste
salt and pepper to taste
1/2 cup small shells
Parmesan cheese, for topping

1. Cook sausage over medium heat until no longer pink.  Drain grease and set sausage aside.
2. In the same pan, heat oil over medium and saute carrots, celery, and garlic until tender.  Stir in chicken broth, beans, tomatoes, bay leaf, Italian seasoning, tomato paste, salt, pepper, and cooked sausage.  Bring to a boil, then reduce heat and simmer on low, covered, for 30 minutes.
3. Add pasta to soup and cook uncovered for 6-8 minutes, or until pasta is tender.  Serve topped with Parmesan cheese

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