| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Minestrone | 12 | Servings |
INGREDIENTS
| 2 | Italian sausage links, Hot | |
| 1 | T | Olive Oil |
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 1/2 | c | Celery, chopped |
| 1/2 | c | Carrots, chopped |
| 1/2 | c | Red Pepper, chopped |
| 28 | oz | Canned tomatoes, diced |
| 2 | t | Dried Thyme |
| 1/2 | t | Dried basil |
| 1 | Bay leaf | |
| 4 | c | Chicken stock |
| 3/4 | c | Macaroni, uncooked |
| 14 | oz | Red Kidney Beans, undrained |
INSTRUCTIONS
Remove sausage from casing and lightly brown in a frypan. Drain meat on paper towelling. In a 16 cup (4L) saucepan, saute onion and garlic in oil until softened. Add celery, carrot, and red pepper. Cook, stirring frequently for 3 minutes. Add tomatoes and seasonings. Stir in chicken stock, pasta and sausage meat. Bring to a boil and simmer until pasta is cooked, 10-15 minutes. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours are blended. Season with salt and pepper as desired. Notes: Tried March 7, 1998 - Quick to put together and tasty. Used Ditalini pasta. Per Serving: Calories: 244 Fat: 8.2 grams Fibre: 6.5 grams CFF 29.6 Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 07, 1998
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