Our August spotlight shared her take on the classic Italian recipe of Minestrone soup.  This soup is loaded with heart-healthy vegetables, Italian sausage and delicious broth.

Directions:

1.  Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.

2.  In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.

3.  Lower the heat to medium-low; cover and let simmer for another 15 minutes.

4.  Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente).

5.  Remove from heat and stir in the fresh basil.

6.  Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.

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