Minestrone Soup

By mdmajer

Ingredients

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1/2 lb. italian sausage
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1/2 cup each of celery, carrot, green pepper
• 2 tbsp. fresh chopped parsley
• 1/2 tsp. dried basil
• Pinch dried thyme
• 1 bay leaf
• salt & pepper
• 2 c. diced tomatoes or 540 ml can
• 4 cups chicken stock
• 2 cups shredded cabbage
• 1 cup canned kidney beans and/or 6 bean blend
• 1/2 cup macaroni or rotini

Details

Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Heat oil and butter in large, heavy saucepan. Add sausage and brown lightly. Add onion, garlic, celery, carrot and green pepper, cook until soften but not browned. Stir in parsley, basil, thyme, bay leaf and salt & pepper.

Stir in tomatoes and stock, bring to boil. Reduce heat, cover and simmer for 10 minutes. Add cabbage and beans. Cover and simmer for 30 minutes. If too thick, dilute with water to desired consistency. Adjust seasoning as required.

Cook pasta seperately and add at serving time so that it does not get weak and soggy with soup over time.

Notes: For chicken stock, I use the tetra pack for less sodium plus one regular can of chicken stock as it still needs some saltiness to draw flavours.