Minestrone Soup with Italian Sausage "I make a big pot of this soup and freeze it is individual containers. It is so easy to heat in the micro. Even if it is frozen. A fast, healthy meal keeps you from a unhealthy snack to “hold you over.” --Marline Erickson
1 lb. turkey lowfat Italian sausage
1 large onion, chopped
2 large carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 medium zucchini, cut into ½ inch pieces
¼ lb. fresh green beans, trimmed and cut into ½ inch pieces
6 cups beef broth
2 cans (14 – ½ oz. Each)diced tomatoes with basil, oregano, and garlic
3 cups shredded cabbage
1 tsp. Dried basil
1 tsp. Dried oregano
¼ tsp. Pepper
1 can (15 oz.) garbanzo beans, rinsed and drained
½ cup uncooked small pasta shells (omit if you don’t want the carbohydrates and calories)
3 tbsp. Minced fresh parsley
In large soup kettle, cook sausage (squeeze out of casing) and onion over medium heat until meat is no longer pink; drain. Stir in carrots, celery, and garlic; cook for 3 minutes. Add green beans; cook 2 minutes longer. Stir in broth, tomatoes, cabbage, basil, oregano and pepper. Bring to boil. Reduce heat. Cover; simmer for 45 minutes. Add zucchini, garbanzo beans, pasta and parsley and cook for 10 minutes. Or until pasta is tender.
Yields: about 10 servings.
