from Anthony's Restaurant & Lounge

MINESTRONE SOUP

Posted: 8/1/2009

INGREDIENTS:

Makes 11 servings

1 pound bulk Italian sausage
1 diced onion  
2 diced carrots
2 diced celery stalks
3 cloves fresh garlic, minced
1 zucchini, cut in 1/2-inch pieces
2 diced potatoes
1/4 pound fresh green beans, cut in 1/2-inch pieces
1/2 head cabbage, chopped
6 cups chicken broth
2 cans diced tomato (14 1/2 ounces each)
1/4 cup chopped fresh sweet basil
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can 15 oz. chickpeas, rinsed and drained
1/2 cup small pasta shells, cooked
3 tablespoons fresh parsley
1/3 cup grated cheese

INSTRUCTIONS:

Cooking time is 1 1/4 hours; prep time including cooking is about 1 1/2 hours.
 
In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink. Drain. Stir in the carrots, celery, and garlic; cook for three minutes. Add zucchini and green beans; cook two minutes longer.
 
Stir in broth, potatoes, cabbage, basil, oregano, tomatoes and pepper.  Bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
 
Return to a boil.  Stir in the chickpeas, pasta and parsley. Cook for 4-7 minutes.  Serve wi

Cook Time: