Prep 15 mins
Cook 1 hr
This is from Mimi's Cyber-kitchen, posted by SandyOH. I often make this around the holidays when company comes the night before the holiday. Had it today with Soft Italian Bread Sticks # 104628. I'm putting it here for safe keeping. Cabbage may not be traditional for minestrone but this makes a tasty filling soup, just wonderful for a winter's day.
- 1 tablespoon olive oil
- 1⁄2 lb Italian sausage, crumbled
- 1 large onion, chopped
- 1 garlic clove, minced
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped green bell pepper
- 1 (16 ounce) can tomatoes
- 4 cups chicken stock
- 2 cups shredded cabbage
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon dried basil
- 1 bay leaf
- 1 pinch dried thyme
- 1⁄2 cup elbow macaroni
- 1 cup kidney bean, cooked
- parmesan cheese, grated
- In a large saucepan or stock pot, heat the oil. Add the sausage and cook until browned.
- Drain off all but 1 tablespoon of the fat. Add the onion, celery, garlic, carrot, and green peper and saute until the vegetables are soft, about 5 minutes.
- Add the tomatoes with their liquid, chicken stock, cabbage, and herbs. Bring to a boil, cover and simmer for 30 minutes.
- Add the macaroni and beans and cook until the macaroni is tender, about 30 minutes.
- Remove the bay leaf before serving. Sprinkle each serving with Parmesan Cheese if desired.
- Note: You can use either sweet or hot Italian Sausage in this. Serve with a good, crusty bread.