Sausage Minestrone Soup
Prep time:
10 Minutes
Cook time:
65 Minutes
Serves::
10
INGREDIENTS:
3 Tbsp Tuscan Herb Olive Oil
1 lb ground Sausage
1 large White Onion, diced
3 Celery stalks, diced
1 large Leek, trimmed and chopped
3 Carrots, peeled and diced
3 large cloves Garlic, minced
1 large Zucchini, diced
1 tsp garlic salt
½ tsp Black Pepper
1 Tbsp garlic powder
½ Tbsp dried Basil
½ Tbsp dried Oregano
6 cups Beef Broth
1 28oz can diced Tomatoes
4 cups shredded Cabbag
1 15oz can Chickpeas, drained and rinsed
½ cup small Pasta Shape, like Ditalini or Elbow
3 Tbsp Traditional Balsamic
½ cup Parsley, chopped
Instructions:
In a large soup pot, heat the Tuscan Herb Olive Oil over medium-high heat. Add the ground sausage and white onion. Saute until meat is browned, about 6-8 minutes.
Add the celery, leeks, carrots, garlic, and cook until slightly softened, about 5 minutes. Combine the zucchini, garlic salt, black pepper, garlic powder, basil, and oregano. Saute for 2 minutes.
Stir in the beef broth, diced tomatoes, and shredded cabbage. Bring to a boil. Once boiling, turn the heat to low, cover and let simmer for 45 minutes, stirring occasionally.
Return the soup to a boil, adding the chickpeas and pasta. Cook for 10 minutes, until pasta is al dente.
Stir in the Traditional Balsamic, and top with parsley. Season with more sea salt and pepper to taste. Enjoy with your favorite crispy bread!
