Italian Sausage Minestrone Recipe

Ingredients

• 1 pound Johnsonville® Ground Sausage
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 3 tablespoons olive oil
• 7 cups reduced-sodium chicken broth
• 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 2 bay leaves
• 1 tablespoon Italian seasoning
• 1 tablespoon tomato paste
• ADDITIONAL INGREDIENTS:
• 1 cup ditalini or other small pasta
• 1 cup ditalini or other small pasta
• Shredded or shaved Parmesan cheese

Directions

• In a Dutch oven, cook sausage over medium heat until no longer pink; drain.
• In the same pan, saute the carrots, celery, onion and garlic in oil until tender. Stir in the broth, beans, tomatoes, bay leaves, Italian seasoning, tomato paste and sausage. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Cool soup; transfer to freezer containers. Freeze for up to 3 months. 
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• http://www.tasteofhome.com/recipes/Italian-Sausage-Minestrone
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