posted by Sue Freeman 08-09-98 7:57 PM
Hearty Minestrone
1 lb. Hot or Mild Italian Sausage
2 tbl. Olive oil
1 each Large onion, chopped
3 each Large cloves garlic, chopped
5 cups Chicken stock
1 (28 oz.) tomatoes, chopped
1 (10 oz.) frozen spinach, chop
1 1/2 cups Sliced carrots
1 1/2 cups Frozen cut beans
1 1/2 tsp. Dried basil
1/2 tsp. Dried Marjoram
1 pinch Hot Pepper Flakes
1 (19 oz.) Romano beans
3/4 cup Small shell pasta
Prick the skins of the sausages; place in a saucepan and cover with water.
Bring to a boil, cover and let simmer for 15 minutes until cooked.
Drain; cut into slices.
In a large saucepan or Dutch kettle, heat oil and lightly brown the sausage slices.
Add the onions and garlic; cook 2-3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes.
Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add romano
beans including liquid, and the pasta and peas.
Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste.
Thin soup with additional chicken stock (if you wish).
Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.