Minestrone Soup with Italian Sausage
Servings
Minestrone Soup with Italian Sausage
Ingredients
-
1
package
(19 ounce) JOHNSONVILLE® Mild Italian Sausage links
-
2
tablespoons
extra virgin olive oil
-
3
cloves
garlic, finely minced
-
2
medium
carrots, peeled and diced, 1/4 inch
-
1
medium
onion, peeled and diced, 1/4 inch
-
3
cups
cabbage, finely shredded
-
2
medium
zucchini, halved lengthwise then1/4 inch slices
-
1
large
Idaho potato, peeled and diced, 1/4 inch
-
48
ounces
chicken broth
-
14.5
ounces
beef broth
-
3
tablespoons
tomato paste
-
1/4
cup
fresh Italian parsley, chopped and divided
-
2
teaspoons
dried oregano
-
1
teaspoon
dried basil
-
1
teaspoon
course ground black pepper
-
salt, to taste
-
1
can
(15 ounces) dark red kidney beans
-
4
ripe
Roma tomatoes
-
1/2
cup
pasta, small size, short macaroni or mini bowtie, uncooked
-
freshly grated Parmesan cheese, for garnish
Directions
Cook the sausage links in a large soup pot over medium-low heat. After 4 to 5 minutes, turn the sausages, add 1/4 cup water, cover and cook for another 8 to 10 minutes or until cooked through.
Transfer the sausages to a cutting board and allow to cool before coin slicing.
Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally.
Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil.
Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes).
Serve with a sprinkling of fresh parsley and grated Parmesan cheese.
