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Minestrone with Italian Sausage

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Ingredients

  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium leek (white portion only), chopped
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 3 cups shredded cabbage
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked small pasta shells
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 3 tablespoons minced fresh parsley
  • 1/3 cup grated Parmesan cheese

Details

Servings 10
Level of difficulty Easy
Preparation time 25mins
 Cooking time 60mins
 Cost Average budget

Preparation

Step 1

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.

Stir in the 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 cannellini beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

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