| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Minestrone |
12 |
Servings |
INGREDIENTS
| 2 |
|
Italian sausage links; Hot |
| 1 |
tb |
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 |
ts |
Dried Thyme |
| 1/2 |
ts |
Dried basil |
| 1 |
|
Bay leaf |
| 4 |
c |
Chicken stock |
| 3/4 |
c |
Macaroni; uncooked |
| 14 |
oz |
Red Kidney Beans; undrained |
INSTRUCTIONS
1. Remove sausage from casing and lightly brown in a frypan. Drain meat on
paper towelling.
2. In a 16 cup (4L) saucepan, saute onion and garlic in oil until softened.
3. Add celery, carrot, and red pepper. Cook, stirring frequently for 3
minutes.
4. Add tomatoes and seasonings.
5. Stir in chicken stock, pasta and sausage meat. Bring to a boil and
simmer until pasta is cooked, 10-15 minutes.
6. Add Red Kidney Beans. Simmer 30 minutes on very low heat until flavours
are blended.
7. 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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