Minestrone With Italian Sausage

Submitted by CookingONTheSide

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 18
• Yields: 3 quarts
• Serves: 11

ingredients

• 453.59 g bulk Italian sausage
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 medium leek (white portion only)
• 3 garlic cloves, minced
• 1 medium zucchini, cut into 1/2 inch pieces
• 113.39 g fresh green beans, trimmed and cut into 1/2 inch pieces
• 1419.54 ml beef broth
• 2 (822.13 g) can diced tomatoes with basil oregano and garlic
• 709.77 ml shredded cabbage
• 4.92 ml dried basil
• 4.92 ml dried oregano
• 1.23 ml pepper
• 425.24 g can garbanzo beans or 425.24 g can chickpeas, rinsed and drained
• 118.29 ml uncooked small shell pasta
• 44.37 ml minced fresh parsley
• 78.78 ml grated parmesan cheese

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.

Reviews

[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.

 

[Spencer #2]

Excellent. I will definitely make again for a large group.

 

[breezermom]

I halved this recipe, and it still made a lot! I made exactly as posted (except for halving) except I added a little more beef broth...mine looked too dry to cook the pasta! I had to add another 5 minutes to the final cooking time to get the pasta tender...this could be my stove. I have an electric smooth top and the low seems really low! The taste is fantastic...I'll definitely make again. I can't wait to try it after it has sat in the refrigerator for a day....I bet it will be phenomenal. I made this for Gimme 5 Tag!

 

[roxyzion]

Best minestrone ever! I love spicy food, and the italian sausage gave punch and body to a soup that tends to overpower with tomato. I would serve this with a crusty sourdough, and I wouldn't hesitate to serve this to family or friends! I would advise using fresh veggies to avoid sogginess when reheating.

 

[MarinasDaddy]

Good! I just chopped and dumped in the veggies I had -- frozen corn, a potato... and I used chicken broth and chicken sausage. Used wide egg noodles instead of pasta. Basically, just follow the oiutline and dump in the veggies you have and/or like to eat.