Connie's Mighty Minestrone Soup Recipe
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Category: |
Category: |
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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
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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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