Sausage Minestrone Soup

A zesty soup that is ready in just under an hour

½ pound of hot Italian pork sausage (two sausages)

1 cup chopped onion (1 meduim)

1 cup chopped celery (about 2 stalks)

1 cup chopped carrots (about 3 carrots)

4 Tbsp. beef, chicken or vegetable broth, plus 6 cups of water


1 litre of prepared beef broth plus 2 cups of water

1 tbsp oregano

1 tbsp sugar

1 can (27 oz.) diced tomatoes

1 can (14 oz.) white kidney beans drained and rinsed

1-2 zucchini cubed(depending on size)

Optional: clove of garlic

Optional: ½ cup of small shell pasta

Remove casing from the sausage and brown over medium heat in a large soup pot.  Add the onion and continue to cook until the onion is transparent.  Add celery, carrots, and broth/water.  Bring to a boil.  Reduce heat and simmer until carrots are tender (about 20 minutes).  Stir in oregano, sugar, tomatoes, zucchini, and beans.  Heat to boiling (add pasta if desired) and continue to cook over low heat for 12-15 minutes.  Serve with grated parmesan and fresh Italian bread.

Serves 8-10

* Add in garlic with the onion if using plain sausage.

** leftover/precooked sausage can be used as an alternative.  Simply  cut it into small pieces before using

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