Minestrone With Italian Sausage

READY IN: 1hr 25mins
Recipe by Lainey39

I got this recipe from Taste of Home and recently made it. It is a tasty satisfying soup. I did use frozen green beans instead of the fresh. This recipe does make a lot, but it does freeze well and tastes great reheated.

Top Review by bluemoon downunder

YES, this recipe certainly makes a lot of soup, but that's not a problem: I always love stashing future meals away in the freezer. The last couple of soups I've made have tasted so unbelievably better a few days later, so I made this two days ago and we enjoyed it tonight. Fantastic: we just savoured each and every spoonful. I made this exactly to the recipe except for using 3 leeks and adding some rosemary and sage to the other herbs, and my basil was fresh. Gosh, it's great when you have a herb growing healthily and abundantly! I used a Savoy cabbage (always more flavoursome) and used my favourite sausages from my butcher's: excellent chicken and chive sausages. Thank you for sharing this super recipe Lainey. I'm intending to do what I believe the great chefs of Europe have always done: never really empty the pot when making further batches, so when I bring a batch from the freezer that will be the base for the next minestrone, and I'll make sure that some is reserved to become the base for the next batch etc.. I once ate a minestrone in a university college and it was just superb. When I asked after the recipe, I was told that the chef - who'd been there for many years - had always done just that! So I suppose I should report in on this further in a year's time - or in ten year's time? Made for PRMR. Thank you so much for sharing this recipe.

Ingredients Nutrition

Directions

  1. In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
  2. Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
  3. Add zucchini and green beans; cook 2 minutes longer.
  4. Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
  5. Bring to a boil.
  6. Reduce heat; cover, simmer for 45 minutes.
  7. Return to a boil, stir in garbanzo beans, pasta and parsley.
  8. Cook for 6-9 minutes or until the pasta is tender.
  9. Serve with Parmesan cheese.

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