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  • 11servings
  • 85minutes
  • 254calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb bulk Italian sausage

  2. 1 large onion , chopped

  3. 2 large carrots , chopped

  4. 2 celery ribs , chopped

  5. 1 medium leek (white portion only)

  6. 3 garlic cloves , minced

  7. 1 medium zucchini , cut into 1/4 lb fresh green beans , trimmed and cut into 1/2 inch pieces

  8. 6 cups beef broth

  9. 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic

  10. 3 cups shredded cabbage

  11. 1 teaspoon dried basil

  12. 1 teaspoon dried oregano

  13. 1/4 teaspoon pepper

  14. 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas , rinsed and drained

  15. 1/2 cup uncooked small shell pasta

  16. 3 tablespoons minced fresh parsley

  17. 1/3 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.

  2. Stir in the carrots, celery, leek and garlic; cook for 3 minutes.

  3. Add zucchini and green beans; cook 2 minutes longer.

  4. Stir in broth, tomatoes, cabbage, basil, oregano and pepper.

  5. Bring to a boil.

  6. Reduce heat; cover, simmer for 45 minutes.

  7. Return to a boil, stir in garbanzo beans, pasta and parsley.

  8. Cook for 6-9 minutes or until the pasta is tender.

  9. Serve with Parmesan cheese.

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