Hearty Minestrone Soup
Recipe type: Soup
Total time: 
Serves: 6
My Aunt Shirley recommends serving this with garlic bread and salad for a full meal - a recommendation we love to follow!
  • ½ lb Italian sausage with casing removed (or substitute ground beef or meatballs, or go meatless!)
  • 1 clove garlic, minced
  • 1 onion, chopped
  • ½ cup chopped celery
  • 4 cups beef broth
  • 1 28-oz can of diced tomatoes
  • 1 carrot, finely chopped
  • 1 19-oz can white kidney beans, drained and rinsed (pinto beans or mixed bean medley are also good)
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ⅛ tsp ground pepper
  • 1 tbsp sugar
  • ½ cup tiny shell pasta
  • Parmesan cheese
  1. Fry sausage meat, breaking up, with garlic, onion and celery in large pot or Dutch oven until sausage is no longer pink. Drain.
  2. Add next 8 ingredients (everything except the pasta and cheese). Stir to combine.
  3. Bring to a boil. Cover and simmer for 20 minutes.
  4. Add pasta. Cook uncovered, stirring occasionally, for 20 minutes or until pasta is tender but firm.
  5. Sprinkle individual servings with Parmesan cheese. Makes about 10 cups.
GLUTEN FREE: Substitute barley, lentils, or cooked quinoa for pasta, and ensure your beef broth and sausage (if using) are gluten free. VEGETARIAN: Omit meat and substitute vegetable broth for beef broth. TO FREEZE: This soup freezes very well. Just leave out the noodles and add them in when reheating the soup to serve or they will get a bit soggy.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/01/hearty-minestrone-soup/