Minestrone, the popular rustic vegetable-and-bean soup, is piqued with the addition of spicy Italian sausages. Leftovers make fabulous lunches.
- Portion size 10 servings
Ingredients
Method
Prick sausages all over. In Dutch oven, heat vegetable oil over medium heat; fry sausages, turning occasionally, until browned, about 10 minutes. Set aside.
Drain off fat. Add onions and garlic; cook, stirring and scraping up brown bits from bottom of pan, until onions are softened, about 5 minutes. Add beans, 6 cups (1.5 L) water and bay leaf; bring to boil, skimming off foam. Cut sausages into bite-size pieces; return to pan along with celery, carrots, tomatoes, oregano, salt, pepper and nutmeg. Bring to boil. Reduce heat to medium; cover and simmer for 20 minutes.
Add zucchini, cauliflower and pasta. Cover and cook until pasta is tender, about 15 minutes, adding more water if soup is too thick. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days. Add more water before reheating if desired.) Stir in parsley. Serve with cheese.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 1031 mg
- Protein 16 g
- Calories 262.0
- Total fat 8 g
- Cholesterol 19 mg
- Saturated fat 2 g
- Total carbohydrate 34 g
%RDI
- Iron 19.0
- Folate 37.0
- Calcium 7.0
- Vitamin A 43.0
- Vitamin C 45.0
