Italian Sausage Minestrone

By cheeserohan

Ingredients

• additional ingredients:
• 1 pound bulk Italian sausage
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 3 Tablespoons olive oil
• 7 cups reduced-sodium chicken broth
• 2 cans (15 oz. each) cannellini or white kidney beans, rinsed and drained
• 2 cans (14 12/ oz. each) fire-roasted diced tomatoes, undrained
• 2 bay leaves
• 1 Tablespoons Italian seasoning
• 1 Tablespoon tomato paste
• 1 cup ditalini or other small pasta
• shredded or shaved Parmesan cheese

Details

Servings 13

Preparation

Step 1

1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain.

2. In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

3. Cool soup; transfer to freezer containers. Freeze for up to 3 months.

To use frozen soup: Thaw in the refrigerator overnight. Transfer to a Dutch oven. Bring to a boil. Stir in ditalini; return to a boil. Reduce heat and cook, uncovered, for 6-8 minutes or until pasta is tender. Serve with cheese.