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Ingredients
1 Pound bulk Italian sausage
1 Large onion, chopped
2 Large carrots, chopped
2 Celery ribs, chopped
1 Medium leek (white portion only), chopped
3 Garlic cloves, minced
1 Medium zucchini, cut into 1/2" pieces
1/4 Pound fresh green beans, trimmed and cut into 1/2" pieces
6 Cups chicken broth
2 (14 1/2 oz) Cans diced tomatoes with basil, oregano & garlic
3 Cups cabbage, shredded
1 Teaspoon dried basil
1 Teaspoon dried oregano
1/4 Teaspoon pepper
1 (15 oz) Can garbanzo beans or chickpeas, rinsed and drained
1/2 Cup uncooked small pasta shells
3 Tablespoons fresh parsley, minced
1/3 Cup grated Parmesan cheese
Instructions
In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery, leek and garlic; cook for 3 minutes. Add zucchini and green beans; cook 2 minutes longer. Stir in 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 to 9 minutes or until pasta is tender, serve with Parmesan cheese.