I love a rainy Saturday, especially in the fall! It's so cozy, refreshing, and fall-ish. So far today, I've coached 2 games in light rain, then ran for almost 6 miles with Brad in heavy rain, and I have one more game to coach this evening. I am thinking it might be another soaking game!
So it feels like a perfect day for soup!! This is a recipe I posted a long time ago, and it still is a favorite around here. Perfect for today, comes together really quickly, warms you up inside...what could be better? Serve this with some hot garlic bread or cornbread and you'll be so glad for this rainy Saturday!!!
Minestrone with Italian Sausage
1 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 (I used a small bag of frozen, cut green beans)
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 (or any small pasta)
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.