Minestrone With Pasta
This filling soup has all the good flavors of a country vegetable garden.
15 min.prep time
40 min.total time
4 ounces (1 1/4 cups) uncooked dried ditalini or medium pasta shells
1 medium (1/2 cup) onion, chopped
1/4 cup chopped fresh basil leaves*
1 teaspoon finely chopped fresh garlic
1 pound chorizo sausage or Italian sausage, crumbled
2 medium (1 cup) carrots,sliced
2 medium zucchini, cut into 1/2-inch pieces
1 (14 to 16-ounce) can whole tomatoes, cut up
1 (9-ounce) package frozen cut green beans
4 (14 1/2-ounce) cans beef broth
Freshly grated Parmesan cheese
Cook ditalini according to package directions. Drain; set aside.
Meanwhile, melt butter in 6-quart saucepan until sizzling; add onion, basil and garlic. Cook over medium-high heat, stirring constantly, until onion is softened (3 to 5 minutes). Add sausage. Continue cooking, stirring occasionally, until sausage is browned (9 to 11 minutes). Drain off fat.
Stir in all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until vegetables are crisply tender (15 to 20 minutes). Stir in cooked ditalini. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Sprinkle each serving with Parmesan cheese.
* Substitute 2 teaspoons dried basil leaves.
To prepare for lunches, divide pasta mixture among 8 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. At lunchtime, place cover loosely over container; microwave, stirring occasionally, until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #7749B©1995Land O'Lakes, Inc.