Recipe | "Minestrone Soup" by Sue Ready

"A garden fiesta with minestrone soup that captures the flavors of summer vegetables in a bowl. Advance planning adds to the ease of putting this soup together. Cook the Italian sausage, dice carrots, celery, onions and mince the garlic the day before. Place sausage, minced garlic and veggies in a covered container and refrigerate. This soup can be a vegetarian meal by omitting the sausage and substituting vegetable broth for chicken broth." - Sue Ready

  • 1/2 cup each carrots and celery, diced 
  • 1 small yellow sweet onion, diced
  • 3 garlic cloves, diced
  • 2 TB. Extra Virgin Olive Oil or Tuscan Herb Olive Oil
  • 32 oz, box low-sodium chicken broth or low-sodium vegetable broth 
  • 2 cups shredded cabbage (a package of coleslaw mix works)
  • 2 cups cooked, crumbled Italian Sweet Sausage
  • 2 cups tomato juice or V-8 Juice
  • 3 cups water
  • 1 can chunky tomatoes (basil, oregano. garlic)
  • 1 cup each zucchini or patty pan squash, cherry tomatoes (patted dry on paper towel)
  • 2 cups green beans, diced in half
  • 1 can light red kidney beans, rinsed and drained
  • 2 bay leaves
  • 1 tsp. each thyme, basil, parsley flakes
  • 1/2 tsp. ground sage
  • 1-1/2 cups dried pasta (pasta shells or penne)

In a large soup pot or Dutch oven add olive oil. Saute celery, onion, garlic and carrots until onions are tender-about 5 minutes.
Wipe any excess olive oil from pot. Add to pot with the onion mixture; broth, chunky tomatoes, cabbage, tomato juice, water and spices.
Bring to boil from a low-medium heat, cover and simmer on low 15 minutes.
Stir in zucchini, green beans, kidney beans, cherry tomatoes and cooked sausage.
Bring to a boil and simmer for an hour covered.
Last 30 minutes of cooking time add in dried pasta.
Remove bay leaves before serving.


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