ITALIAN SAUSAGE MINESTRONE

Italian Sausage Minestrone image

This no-fuss minestrone is perfect family fare on chilly days. Feeling daring? Substitute a can of butter beans or pinto beans for one of the cans of cannellini beans. I serve it with warm with crusty French bread for dipping into the broth.-Elizabeth Renteria, Vancouver, Washington

Provided by Taste of Home

Categories Lunch

Time 1h35m

Yield 13 servings (3-1/4 quarts).

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
2 large carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
6 garlic cloves, minced
3 tablespoons olive oil
7 cups reduced-sodium chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 bay leaves
1 tablespoon Italian seasoning
1 tablespoon tomato paste
1 cup ditalini or other small pasta
Shredded or shaved Parmesan cheese

Steps:

In a Dutch oven, cook sausage over medium heat until no longer pink; drain., In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, adding pasta during the last 6-8 minutes. Cook, uncovered, until pasta is tender., Freeze option: Before adding pasta, cool soup. Freeze soup and cheese separately in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese.

Nutrition Facts : Calories 280 calories, Fat 15g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 828mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.