Minestrone Soup
Description
This classic Italian soup is so easy to make and delicious as well. Serve it over your favorite pasta and add cooked sausage, if desired.
Ingredients
1 T. olive oil
1 large onion, chopped
8 c. beef stock or broth
15 oz. can tomato sauce
6 carrots, sliced 1/4 inch thick
4 stalks celery, sliced 1/4 inch thick
14 oz. can kidney beans
14 oz. can navy, Great Northern or white beans
14 oz. can black beans
2 t. dried oregano
1 t. dried thyme
1 t. kosher salt, or to taste
1/2 t. freshly ground black pepper
4 c. cooked ditalini pasta, or your favorite
grated Parmesan or Romano cheese
**1 lb. Italian, turkey or hot sausage, optional
Directions
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Heat the oil in a large pot over medium heat.
Add onions, sprinkle with 1/4 teaspoon salt; saute until tender and lightly browned, about 5 minutes.
Add beef stock/broth, tomato sauce, beans, carrots, celery and spices; bring to a boil. Simmer for 20 minutes, until vegetables are tender.
Cook the pasta while soup is simmering. Place a scoop of cooked pasta in each bowl and then ladle the hot soup over the pasta. Top with cheese just before serving.
If you want to freeze this soup, freeze it without the pasta.