Italian Sausage Minestrone

With a slight twist to the normally vegetarian Minestrone Soup, this version is kicked up a little to go along with Zinfandel. The preparation work can be done earlier in the day, and the soup put together 30 minutes before dinner. This recipe serves 6.

1 1/2 lbs Chicken or Turkey Italian Sausage

1 Tbs Olive Oil

2 ribs of Celery, Diced (1/2 cup)

2 medium Carrots, Peeled and Diced (3/4 cup)

1 small Onion, Diced (1 cup)

2 cloves of Garlic, Minced

6 cups Chicken Broth

2 medium Zucchini, Diced (2 cups)

15 oz can Kidney Beans, drained and rinsed

14.5 oz can Diced Tomatoes

1/2 cup Small Pasta, preferably acini di pepe

1/2 tsp dried Italian Herbs

Salt and Pepper

Remove the Italian Sausage from the casings and form into 1/2" meatballs. Arrange on a baking sheet and bake in a 375° oven until cooked through, about 15-20 minutes. Set aside or refrigerate until ready to use.

In a large pot, sweat the celery, carrots, onions and garlic in the olive oil for 7 minutes. Do not brown.

Add the chicken broth and bring to a boil. Lower the heat and simmer for 7-8 minutes.

Add the sausage meatballs, zucchini, kidney beans, diced tomatoes (with the juice), pasta and herbs. Simmer an additional 10 minutes.

Season to taste and serve. Garnish with grated Parmesan Cheese if desired.

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