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Connie's Mighty Minestrone Soup Recipe

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This recipe for Connie's Mighty Minestrone Soup, by , is from Connie's Guide to Great Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Susa

Category:
Category:

Ingredients:  
Ingredients:  
2 quarts chicken broth
4-5 cloves garlic, finely chopped
1/2 Lb. small rigatoni or other small sized pasta
2 Tbsp. olive oil
8 fresh sage leaves
2 sprigs fresh rosemary leaves, rough chopped
2 sprigs fresh thyme leaves, rough chopped
3/4 Lb. bulk mild Italian sausage (you can use the whole lb. if you want more sausage in the soup)
2 large carrots, diced
2 celery stalks, diced
1 onion, chopped
1 (28 oz.) can crushed tomatoes
1 bay leaf
2 (28 oz. each) cans cannelloni beans, drained and rinsed (if you can't find 28oz. then get small cans that add up to 56 oz. total)
1/2 bunch fresh parsley, finely chopped
Salt and freshly ground black pepper

Directions:
Directions:
* In a large non-stick skillet, heat the olive oil over medium-low heat.
* Add the sage, rosemary and thyme and infuse the oil with the flavor of the herbs, 3-4 minutes.
* Add the sausage and cook, breaking up the sausage with the side of a big spoon. Cook until browned.
* In a large soup pot, add the chicken broth and bring to a boil. Reduce to simmer.
* Add the carrots, celery, onion and garlic and cook until the vegetables are semi-soft, about 5 minutes.
* Stir in the crushed tomatoes, bay leaf, rigatoni and cannelloni beans. Cook about 15 minutes stirring occasionally.
* Add the sausage mixture to the soup pot and simmer about 2 minutes. The sage leaves should be cooked and broken up by now.
* Add the parsley, salt and pepper, to taste. Discard the bay leaf.
* Ladle the soup into bowls and serve with crusty bread on the side.

 

 

 

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