St. Matthias Anglican Church

Minestrone Soup - Jan 2012

MINESTRONE SOUP

 2 TBSP Olive oil

2 TBSP butter

1/2 Italian sausage sliced or crumbled

1 large onion

1 clove garlic minced

1/2 cup each of chopped celery, carrot and green pepper

2 TBSP chopped parsley

1/2 TSP dried basil or 1 TBSP fresh

Pinch dried thyme

1 bay leaf

Salt and Pepper

2 cups chopped tomatoes (or 19 oz. / 540 ml. Can)

4 cups chicken stock

2 cups shredded cabbage

1 cup canned beans (kidney or garbanzo)

1/2 cup of macaroni or other pasta

Freshly grated Parmesan cheese.

 

In a large saucepan, heat oil and butter. Add sausage; brown lightly. Add onion, garlic, celery,

Carrot and green pepper; cook until softened but not browned. Stir in parsley

, basil, thyme, bay leaf and a little salt and pepper.

 

Stir in tomatoes and stock. Bring to boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer about 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasonings. Serve with Parmesan to sprinkle on top. Makes 8 servings.