Hearty American Minestrone

Minestrone, Italian translation:"Big Soup"


Colorful, flavorful and delicious.


Although it's roots are Italian, we omit the beans, cabbage, zucchini and fresh herbs to create an american version of the nourishing classic minestrone.  

• 1 cup carrots
• 1 cup onion
• 1 cup celery
• 16 ounces of diced tomatoes (canned or fresh)
• 1 pound Italian mild sausage (casings removed)
• 3 cups chicken broth
• 3 garlic cloves minced
• 1 shallot sliced
• 1 teaspoon dried basil
• 2 cups uncooked macaroni
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• Parsley to garnish

Saute sausage until completely cooked, breaking up into small pieces. Set aside.

Saute carrots, onion and celery in oil for 8 minutes. Add garlic, shallots and 1 cup of water. Saute for another 8 minutes or until vegetables soften.

Cook macaroni according to package directions. Set aside.

In a soup pot, add tomatoes, chicken broth, salt & sausage. Next, add saute vegetable mixture & basil. Let simmer for 30 minutes.  Just before serving add macaroni.

Serves 8.

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