Minestrone Soup With Sausage

Delicious twist on a classic soup. Found in Penzeys Harvest 2006 catalogue.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  lbs Italian sausage
• 2  tablespoons olive oil
• 1  medium onion, peeled and diced
• 1⁄2 lb carrot, peeled and chopped into coins
• 2  small zucchini, halved and sliced about 1/4-inch thick
• 1 (16 ounce) can diced tomatoes with juice
• 1⁄4 head cabbage
• 1⁄2 teaspoon  minced garlic
• 1 1⁄2 teaspoons dried basil
• 1⁄2 teaspoon ground black pepper
• 2  bay leaves
• 1 1⁄2 teaspoons parsley flakes
• 3  teaspoons  beef base
• 10  cups water
• 2 (15 ounce) cans  white cannellini beans
• 1  cup  dry small shell pasta
•  grated parmesan cheese (optional)
•  romano cheese, for topping each bowl (optional)

Directions

1. In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
2. frequently.
3. When it is browned on all sides, set aside to drain on paper towels.
4. In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
5. five minutes.
6. Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
7. to combine.
8. Add the beef base, water and cooked sausage.
9. Simmer for 30 minutes over medium low heat, then raise heat to high to bring
10. to a boil.
11. Add the dry pasta and white beans.
12. Cook until the pasta is done, about 10-12 minutes.
13. Serve, or reduce heat to low and simmer until ready to eat.
14. Serve each bowl topped with grated Romano or Parmesan cheese.