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Category: Soups
Prep Time: Cook Time: Total Time:
7 cups total vegetables such as, Italian green beans, celery, zucchini, carrots, baby spinach, squash and corn
3 medium leeks or 1 onion
3 oz pancetta, cut into 1/4 inch pieces
1 lb hot Italian sausage or stew meat
2 clove garlic, finely chopped
1 tbsp oil
2 cups thinly sliced cabbage
1 (28 oz) can Italian-style tomatoes, including juice or about 1 1/2 cups V-8 juice
5 cups beef broth or water with beef bouillon added
1 piece Parmesan cheese rind, about 5x2 inches
1 (19 oz) each can kidney and cannelloni beans, rinsed and well drained
1 large bay leaf
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
Pinch hot pepper flakes
1/3 cup macaroni or other small pasta
2 tbsp fresh parsley, minced
Parmesan cheese
Slice or chop vegetables into bite size pieces. Saute pancetta, sausage and garlic in the oil in large pan until meat is no longer pink. Add vegetables. Saute about 5 minutes until vegetables begin to soften.
Stir in tomatoes or V-8, broth, cheese rind, beans, and spices. Simmer uncovered 15 minutes. Sprinkle pasta over soup and simmer about 15 more minutes until it is tender. Serve in bowls with parsley and parmesan cheese sprinkled over soup.
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Category: Soups
Prep Time: Cook Time: Total Time:
7 cups total vegetables such as, Italian green beans, celery, zucchini, carrots, baby spinach, squash and corn
3 medium leeks or 1 onion
3 oz pancetta, cut into 1/4 inch pieces
1 lb hot Italian sausage or stew meat
2 clove garlic, finely chopped
1 tbsp oil
2 cups thinly sliced cabbage
1 (28 oz) can Italian-style tomatoes, including juice or about 1 1/2 cups V-8 juice
5 cups beef broth or water with beef bouillon added
1 piece Parmesan cheese rind, about 5x2 inches
1 (19 oz) each can kidney and cannelloni beans, rinsed and well drained
1 large bay leaf
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
Pinch hot pepper flakes
1/3 cup macaroni or other small pasta
2 tbsp fresh parsley, minced
Parmesan cheese
Slice or chop vegetables into bite size pieces. Saute pancetta, sausage and garlic in the oil in large pan until meat is no longer pink. Add vegetables. Saute about 5 minutes until vegetables begin to soften.
Stir in tomatoes or V-8, broth, cheese rind, beans, and spices. Simmer uncovered 15 minutes. Sprinkle pasta over soup and simmer about 15 more minutes until it is tender. Serve in bowls with parsley and parmesan cheese sprinkled over soup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.