Lu's minestrone with sausage
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Italian sausage links; Hot | |
| 1 | tablespoon | Olive Oil |
| 1 | Onion; chopped | |
| 1 | Clove garlic; minced | |
| ½ | cup | Celery; chopped |
| ½ | cup | Carrots; chopped |
| ½ | cup | Red Pepper; chopped |
| 28 | ounces | Canned tomatoes; diced |
| 2 | teaspoons | Dried Thyme |
| ½ | teaspoon | Dried basil |
| 1 | Bay leaf | |
| 4 | cups | Chicken stock |
| ¾ | cup | Macaroni; uncooked |
| 14 | ounces | Red Kidney Beans; undrained |
Directions
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: 8⅕ grams Fibre: 6½ grams CFF 29⅗ Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 07, 1998