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Minestrone w/ Beans & Chicken Basil Sausage Recipe

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This recipe for Minestrone w/ Beans & Chicken Basil Sausage, by , is from LISA'S COOKBOOK FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rita Humphreys


1 tbsp. olive oil
1 lb. chicken basil sausage (casings removed)
1 onion (chopped)
1 carrot (chopped)
1 celery rib (chopped)
1 garlic clove (minced)
1/2 tsp. dried thyme
1 bay leaf
4 cups cooked beans - the variety of your choice (or) 2 (19 ounce cans) of drained cannelini beans.
10 cups of water or chicken broth
1 cup canned diced tomatoes with the juice
1 to 2 tsp. salt (adjust according to use of water to stock)
1 tsp. freshly ground black pepper
1/2 lb. baby spinach or finely chopped cabbage
grated Parmesan for serving

In a large pot, heat the oil over medium heat. Add the sausage and cook, stirring frequently until browned, about 5 minutes. Remove the sausage with a slotted spoon. Reduce heat to medium or moderate. Add the onion, carrot, celery, garlic thyme and bay leaf to the pot and cook, stirring occasionally until the vegetables soften, about 10 minutes.

Meanwhile, combine 2 cups of the beans and 2 cups of water or broth in a blender and puree until smooth. Add the tomatoes and, the bean puree, the remaining 8 cups of water or broth, the salt and pepper to the pot. Bring to a boil, skim and foam if necessary. Stir in the sausage, the remaining 2 cups beans and the spinach or cabbage. Simmer until the spinach wilts or the cabbage is cooked, about 3 minutes. Serve the soup with grated Parmesan, and pass more Parmesan at the table.

Serve with Ferrari-Carano Zinfandel or Merlot.

Number Of Servings:
Number Of Servings:
Makes 6-8 Servings




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