Thursday, December 1, 2011

Minestrone Soup

4 oz. uncooked medium pasta shells or macaroni
1 Tbs. butter
½ c. chopped onion
¼ c. chopped fresh basil (or 2 tsp. dried)
1 tsp. chopped garlic
1 lb. Ital. sausage (you can buy the big links and take the casing off-then break it up into pieces)
1 c. sliced carrots
2 med. Zucchini, cut into ½ in. slices
1 large can whole tomatoes-cut up
9 oz frozen cut green beans
4 cans beef broth (I get more to add to leftover soup)
Freshly grated parmesan cheese

Cook pasta (“al dente”) & set aside. Meanwhile, in large pot, heat butter, add onion, basil & garlic. Cook until onion is soft. Add sausage & cook until browned. Drain off fat. Stir in remaining ingredients, except cheese. Continue cooking until veggies are slightly tender. Stir in cooked pasta. Cook, stirring occasionally until heated through. Sprinkle each serving w/ parmesan cheese.

Tip: You can freeze leftovers. Works best if you wait & only add pasta when you serve soup-otherwise pasta gets mushy.