| Italian sausage makes this minestrone soup special! |
This is a delicious soup, loaded with vegetables. You can use mild, medium or spicy Italian sausage, it’s up to you. If you have extra soup, freeze it for another day.
Minestrone soup with Italian sausage
6 servings
2 tablespoons of olive oil
1/2 kilo chopped Italian sausage meat, casings removed and crumbled
1 medium onion, cut into thin cubes
1 clove of garlic, chopped
1/2 cup each chopped celery, carrot and red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1 box of chopped tomatoes 28 grams
4 cups of chicken stock
1 cup green cabbage, shredded
1 cup canned kidney beans, drained and washed
1/2 cup elbow macaroni
Fresh grated parmesan cheese
Arrival instructions:
Heat oil in a large, heavy pot.
Add sausage and lightly brown. Add onion, garlic, celery, carrot and red pepper. Cook until the vegetables are soft and the meat is cooked, about 6-8 minutes.
Mix basil, oregano, bay leaf, tomatoes and stock. Bring to a boil, lower the heat and cover to boil for 10 minutes.
Serve with fresh parmesan cheese to sprinkle on top.
