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Minestrone with Italian Sausage

I make this zippy, satisfying soup all the time, and it’s my dad’s favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. —Linda Reis Salem, Oregon
  • Total Time
    Prep: 25 min. Cook: 1 hour
  • Makes
    11 servings (about 3 quarts)

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 with basil, oregano and garlic
  • 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) garbanzo beans or chickpeas, rinsed and drained
  • 3 tablespoons minced fresh parsley
  • 1/3 cup grated Parmesan cheese

Directions

  • 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 garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts
1-1/4 cups: 253 calories, 15g fat (5g saturated fat), 33mg cholesterol, 910mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 12g protein.

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