Here is a yummy soup recipe my friend gave me. With the stubborn way the stormy weather is hanging on around here, this would be a great meal for this week. Again, my kids love this soup. Molly fed this to Brenna awhile ago, and Brenna came home raving about it and begging me to make it. This makes great left-overs, and freezes very well. Thanks, Molly!
recipe from Taste of Home
Minestrone with Italian Sausage1 pound bulk Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
1 medium leek (white portion only), chopped (I left this out...)
3 garlic cloves, minced
1 medium zucchini, cut into 1/2 inch pieces
1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
6 cups low-sodium beef broth
2 cans (14-1/2 oz. each) diced tomatoes with basil, oregano, and garlic
3 cups shredded cabbage
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. pepper
1 can (15 oz.) garbanzo beans, rinsed and drained
1/2 cup uncooked small pasta shells
3 TBSP minced fresh parsley
1/3 cup grated Parmesan cheese
In a soup pot, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with Parmesan cheese.
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