Minestrone Soup

Minestrone Soup is filled with a hearty mix of vegetables, sausage and pasta and makes a satisfying main dish for supper.

The nice thing about Minestrone Soup is that you can easily vary it according to what you have on hand. If you like a hearty bean, then add a cup of drained navy or kidney beans when you add the cabbage and pasta and eliminate the green beans. It can be as creative as your imagination.

Minestrone is a perfect soup for a cold December night!

Print recipe

Serves	8
Inspiration	Sandy

Ingredients

about 320 gm 3/4 lb (about 3) sweet Italian sausage (cut into bite sized pieces)
2 Tbsp olive oil
2 Tbsp butter
2 Medium sized onions (medium chop)
1 clove garlic (chopped)
2/3 cups sliced celery
2/3 cups carrot (peeled and cut into bite sized pieces)
1 Medium to large sweet yellow or orange or green pepper (seeded, cut into large strips and cut each strip 2 or 3 pieces)
1 Medium sized zucchini (cut in half and then cut into 1/4 inch pieces)
5 or 6 Medium - large cremini or white mushrooms (sliced into 1/4 inch slices)
2 Tsp dried parsley
1/4 Tsp dried thyme
1/2 Tsp dried oregano
1/2 Tsp dried basil
bay leaf
1/2 - 1 Tsp salt
1/4 Tsp freshly ground pepper
1/8 Tsp cayenne powder
1 14 oz (398 ml) tin low sodium diced tomatoes
6 Cups (1.5 L) unsalted chicken broth
2 Cups fresh cabbage (shredded)
1 cup fresh green beans (tips removed and cut into 1 inch lengths)
1/2 cup tiny tube shaped pasta (e.g. ditalini)
freshly grated Parmesan cheese

Garnish (Optional)

freshly chopped parsley

Directions


Use scissors to cut the fresh sausage into slices (a knife may tear or squeeze the sausage).

In a large saucepan, heat the oil and butter. Add the sausage and brown lightly over medium-high heat.

Reduce the heat and continue to stir the mixture. Add the chopped onions and garlic. Gradually add the celery, carrot, sweet pepper, mushrooms, beans and zucchini and cook until softened, but not browned. Stir in the parsley, basil, oregano, thyme, cayenne, bay leaf, salt and pepper.

Stir in the tomatoes and chicken stock. Bring to a boil. Reduce the heat, cover and simmer for about 10 minutes.

Shred the cabbage using a mandolin or by slicing thinly with a knife. If the shreds are 4 or 5 inches long, then cut them in half.

Add the cabbage, and tube shaped pasta and mix well.

Cover and simmer for about 30 minutes, stirring every 5 - 7 minutes to prevent the pasta from settling to the bottom of the pot.

Taste and adjust seasoning. If it is too thick add a little additional chicken stock or water to thin.

Place 1 - 2 tsp of grated Parmesan in the bottom of the bowl.

Ladle the hot soup over the cheese. Garnish with fresh parsley if desired.