Last Sunday we hosted a staff and volunteer lunch at out house to say thank you to the many folks who pour out so much of their time and hearts to serve at our church. We’ve done this nearly every year that we’ve been here, and I ‘m not sure why, but I always end up with a semi-Italian themed menu for the occasion. Minestrone soup is usually the main course, and I think I’ve used a different recipe every time. This year, I used one with Italian sausage in it. I thought I’d have tons of leftovers, (since there was also french bread pizza!) but the soup disappeared, and even my kids helped make that happen!
Meaty Minestrone
5-6 cups chicken or veggie broth
1 lb Italian sausage
2 cans stewed tomatoes, chopped
1 potato, chopped
1 onion, chopped
olive oil for sauteeing
1 package frozen spinach
2 Tbsp Italian sausage
1 can cannelini beans
1 package frozen corn
1 zucchini
salt and pepper to taste
Brown sausage in skillet and drain. Saute onion in oil in bottom of soup pot. Add broth, tomatoes, Italian seasoning, sausage, spinach, and potatoes. Simmer 15 minutes. Add beans, corn, zucchini, and simmer 10-15 more minutes.
I think I'll try this, Mel. Mr. Witte
enjoys soup and it's chilly in San Antonio right now. We love you! Blessings and blue skies!
Kelly and Jack