MINESTRONE WITH ITALIAN SAUSAGE
I make this zippy, satisfying soup all the time, and it's my dad's favorite. The recipe makes a lot, and I have found that it freezes well and tastes just as great reheated. -Linda Reis Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 11 servings (about 3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.
Nutrition Facts : Calories 253 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 910mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.
HEARTY SAUSAGE MINESTRONE
As a teacher, I appreciate quick and easy recipes. If I make this for just my husband and me, we have leftovers for lunches. But when there are more people at the table, every bit is eaten. -Tami Stoudt, Evans, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain., Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 372 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 1481mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 9g fiber), Protein 18g protein.
MINESTRONE WITH ITALIAN SAUSAGE
Need a hearty warmer-upper? Make a one-pot soup packed with meat, beans and pasta to satisfy hungry appetites.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 7
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
- Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
- Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1400 mg, Sugar 5 g, TransFat 0 g
SMOKED CHICKEN MINESTRONE
Provided by Guy Fieri
Time 15h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the smoked chicken broth: Place the chicken stock, garlic, celery, carrot, onion and smoked chicken carcass and backbone into a large stockpot or Dutch oven. Simmer gently for 1 hour over a low flame. Strain, transfer to a large container and reserve (cool completely if making ahead of time).
- For the minestrone: Add the oil to a Dutch oven and bring to medium heat. Sweat the carrots, celery and onions until softened, 3 to 5 minutes. Add the garlic and sweat until fragrant, 30 seconds. Add the potatoes, zucchini, cabbage and season with salt and pepper. Sweat the vegetables slowly until all are crisp-tender, about 8 minutes.
- Pour in the reserved stock and the tomatoes. Add the Parmesan rind and simmer 12 to 15 minutes; the vegetables should be tender. Remove from the heat. Add the navy beans and shredded chicken and stir to combine. Season with salt and pepper.
- Ladle the minestrone into deep bowls and garnish with the shaved parmesan and chopped parsley and basil. Serve immediately.
- Preheat the oven to 350 degrees F.
- For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside. Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
- Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast.
MINESTRONE SOUP WITH SAUSAGE
Make and share this Minestrone Soup With Sausage recipe from Food.com.
Provided by House
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
- frequently.
- When it is browned on all sides, set aside to drain on paper towels.
- In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
- five minutes.
- Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
- to combine.
- Add the beef base, water and cooked sausage.
- Simmer for 30 minutes over medium low heat, then raise heat to high to bring
- to a boil.
- Add the dry pasta and white beans.
- Cook until the pasta is done, about 10-12 minutes.
- Serve, or reduce heat to low and simmer until ready to eat.
- Serve each bowl topped with grated Romano or Parmesan cheese.
Nutrition Facts : Calories 1312.4, Fat 70.4, SaturatedFat 22.9, Cholesterol 129.4, Sodium 3077.1, Carbohydrate 101.5, Fiber 20.1, Sugar 14.2, Protein 70.5
SOPRANOS-STYLE SAUSAGE MINESTRONE
Make and share this Sopranos-Style Sausage Minestrone recipe from Food.com.
Provided by ratherbeswimmin
Time 11h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook sausage in a big skillet over high heat, breaking up any large pieces, until it is no longer pink.
- Transfer sausage to the insert of a 5-7 quart slow cooker.
- Remove all but 2 tablespoons of fat from the skillet and add the olive oil.
- Add in the prosciutto and saute for 2 minutes, until it begins to get crisp.
- Add in onions, carrots, celery, rosemary, and saute until the onions begin to soften, about 5 minutes.
- Deglaze the pan with the wine and boil until the wine is reduced by half, about 3 minutes.
- Add in the tomatoes and cook for 2 minutes.
- Transfer the contents of the skillet to the slow-cooker insert; stir in the potatoes, beans, zucchini, lentils, escarole, cheese rind, and broth.
- Cover and cook on LOW for 8-10 hours, until the soup is thickened and the lentils are softened.
Nutrition Facts : Calories 567, Fat 12.8, SaturatedFat 3.5, Cholesterol 26.3, Sodium 1196.7, Carbohydrate 79.9, Fiber 16.1, Sugar 6.5, Protein 32.6
MINESTRONE AND SAUSAGE SOUP
Provided by Camille
Yield 8
Number Of Ingredients 13
Steps:
- Brown sausage in skillet until fully cooked; drain excess grease.
- In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
- In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
- Top with shredded Parmesan cheese and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3052 kcal, Fat 44 g, SaturatedFat 10 g, Cholesterol 494 mg, Sodium 2761 mg, Carbohydrate 424 g, Sugar 20 g, Protein 215 mg
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