| 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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