SAUSAGE & MINESTRONE SOUP...Now Thats, ITALIAN!

11
Nancy J. Patrykus

By
@Finnjin

Here is a recipe I found in
Womans World Magazine in 2010.
It is a delicious and satisfying little soup to have on a blustery day...like today! Brrrrrr!!
When ever I make it I double the recipe, and freeze what is not eaten that day.
It is always nice to be able to grab a bag from the freezer,and have supper already made. HA!
More time for.....exercising.
Likeshopping with the girls!! LOL
Nancy..1/22/13

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10

Ingredients

  • 1 lb
    sweet italian sausage....links
  • 3 c
    chopped fresh vegetables,..celery, onion &carrots
  • dash(es)
    black pepper
  • 3 can(s)
    (14.5-oz) each , diced tomatoes with basil, garlic & oregano
  • 1 c
    small pasta, such as ditalini
  • 1 can(s)
    ( 19-oz) ,red kidney beans..rinsed and drained.
  • 2 can(s)
    (14-1/2 oz) each, fat free chicken broth
  • ·
    cooking spray

How to Make SAUSAGE & MINESTRONE SOUP...Now Thats, ITALIAN!

Step-by-Step

  1. Coat pot with cooking spray;
    heat over medium heat-high heat.
    Add sausage;cook,turning, until browned,
    4- 6 minutes.
    Remove pot from heat.
    Cut sausage into 1/4 inch thick slices;
    return to pot over medium heat.
    Cook, stirring occasionally until no longer pink,
    3-5 minutes; discard fat.
  2. Stir in fresh chopped up vegetables
    and 1/4 teas.black pepper;
    cook stirring ocasionally,
    until vegetables are just tender
    3-4 minutes.
  3. Add canned tomatoes
    with their liquid.
  4. Add chicken broth, bring to a boil.
    Reduce heat to low;
    simmer 15 minutes.
  5. Stir in pasta,and cook until tender
    about 15 minutes.
  6. Add drained and rinsed canned
    kidney beans,
    cook until heated through
    2-4 minutes.
    Nice if served with a crusty bread....
    NOTE: Fotos,by Media Bakery.

Printable Recipe Card

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