Email to       

Recipe Categories: JoyceS's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MEATS MUFFINS PASTA PIZZA POULTRY PRESERVES RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS SPICES STUFFINGS TARTSandBARS VEGETABLES

Minestrone w/ Fresh Herbs




Source of Recipe


Posted by Mary Ellen


Recipe Link: Home Cooking

List of Ingredients




2 tablespoons olive oil
1 pound mild Italian pork sausages
1 large onion, finely chopped
1 large carrot, cut lengthwise in quarters, then thinly sliced
1 stalk celery, thinly sliced
2 cups cooked Great Northern white beans
1 large clove garlic, minced or pressed
1 red or green bell pepper, seeded and chopped
1/4 cup chopped Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh basil
11/2 teaspoons finely chopped fresh oregano
3/4 teaspoon finely chopped sweet marjoram
1 can (about 30 ounces) tomatoes packed in tomato sauce
31/2 cups beef broth OR
2 cans (14 1/2 ounces each) regular-strength beef broth
1/2 cup dry red wine
1 cup tiny soup pasta (pastina)
4 cups coarsely shredded fresh spinach leaves
Salt (optional)
Grated Parmesan cheese


Recipe



In a 5- to 6-quart heavy lidded pot, heat oil over medium heat. Remove casings from sausages and crumble meat into Dutch oven; cook sausage until lightly browned, stirring often. Mix in onion, carrot and celery; cook, stirring often, until onion is soft. Spoon off and discard most of the fat.

Add cooked beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to a boil, cover, reduce heat and cook gently 30 minutes.

Stir in wine and pasta; boil gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach, stirring just until it is wilted. Taste and add salt if needed.

Serve with Parmesan cheese to sprinkle over each serving to taste. Makes 12 to 14 cups, 6 or 7 servings.