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Minestrone Soup

Source of Recipe


Unknown






List of Ingredients



• 1 lb. Italian sausage (mild or spicy)
  
• 1 large onion, chopped
  
• 2 large carrots, chopped
  
• 2 ribs celery, including tops, chopped
  
• 1-1/2 cups Swiss chard or spinach, chopped
  
• 1 cup cabbage, chopped
  
• 1 medium zucchini, chopped
  
• 1 (14-1/2 oz.) can Italian-style stewed tomatoes, undrained
  
• 1 (15-1/2 oz.) can green peas, undrained
  
• 1 (15-1/2 oz.) can garbanzo beans, undrained
  
• 1 (14-1/2 oz.) can chicken broth
  
• 4 beef bouillon cubes
  
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
  
• 3 sprigs fresh oregano (or 1 Tbsp dried oregano)
  
• 1 sprig fresh basil (or 1 tsp dried basil)
  
• 3 Tbsp fresh parsley, chopped (or 1 Tbsp dried parsley)
  
• 1 Tbsp minced garlic
  
• 1 bay leaf
  
• Salt and pepper to taste
  
• 1-1/2 cups elbow macaroni or other pasta, cooked and drained
  
• *
  
• Freshly grated Parmesan cheese
  






Instructions



1. If the Italian sausage is in a casing, remove the casing. Brown the sausage in a frying pan, breaking it up as it cooks. Drain off the fat. (You can reduce fat content even further by placing the browned sausage in a colander and running hot water over it).
   
   
2. Place the sausage and all other ingredients, except the pasta, in crockpot. Add water to within about 1 inch of the top of the crockpot. Cook on LOW for 7 to 8 hours.
   
   
3. Add pasta near end of cooking time. Cook on LOW until heated through.
   
   Serve with freshly grated Parmesan cheese on top of the soup.
   
   






Final Comments


Note: This recipe is for a 5-quart crockpot, which is larger than usual. Cut down the proportions if you have a smaller crockpot.