Perfect Vegetarian Minestrone With Optional Sausage Recipes

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
• Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

Steps:

• Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
• Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.

Steps:

• Place onion in saucepan with one tablespoon water and saute until clear.
• Add remaining water and vegetables and bring to the boil.
• Cover, reduce heat to medium-low and cook for 25 minutes.
• Add macaroni, cover and cook for another 10 minutes.
• Place in large bowls, sprinkle with cheese, and serve with crusty bread.

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
• Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
• Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
• Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Steps:

• In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking sausage into crumbles; drain., Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.