Autumn Minestrone Soup
Ingredients
1 lb. mild Italian sausage
½ lb. spicy Italian sausage
2 medium carrots, diced
1 medium yellow onion, chopped
1 Tbsp olive oil
3 cloves garlic, minced
12 cups vegetable broth
2 1/2 cups 3/4-inch diced yukon gold potatoes
2 1/2 cups 3/4-inch diced butternut squash (I bought it pre-cut)
2 medium zucchini, sliced into quarters
1 (14.5 oz) can diced tomatoes
1 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
1 1/2 tsp minced fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper
2/3 cup dry ditalini pasta
6 large leaves of swiss chard,chopped
1 (14.5 oz) can red or white kidney beans, drained and rinsed
Shredded parmesan cheese, for serving (optional)
Serve with Rosemary French bread (Whole Foods) I made mine as garlic bread in the oven
Directions:
Heat olive oil in a large pot over medium-high heat. Add sausage and onions and cook until browned. Add vegetable broth and deglaze the pan. Add in all other ingredients, except the parmesan cheese. Bring to a boil and cook for about 30 minutes. Cover, reduce heat to medium low and simmer for another 30 minutes or until soup has thickened. Remove bay leaves, serve warm with parmesan cheese.
Visit us online at Plastic Surgery & MediSpa and my husband's websites too, Brett Stompro and his doctor's website, Brett Stompro MD.
