KIELBASA MINESTRONE SOUP
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 large leek, chopped
8 garlic cloves, chopped
1-pound kielbasa, sliced into ½” thick rounds
8-ounces sliced mushrooms
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
3 carrots, peeled and chopped into ½” thick rounds
2 cups broccoli florets
1 small zucchini, chopped into ½” thick half moons
6 cups chicken stock
1 cup red wine
1, 28-ounce can chopped tomatoes (preferably, San Marzano)
1 cup frozen corn, thawed
1, 15.5-ounce can cannellini beans, rinsed and drained
1 tablespoon Dish off the Block Ciao Bella Italian Seasoning
1 teaspoon salt
1 teaspoon black pepper
¾ cup dry ditalini pasta (or other small shape)
3 cups spinach, packed
1 cup fresh basil leaves, chopped
Grated parmesan cheese for sprinkling
Instructions
Heat olive oil in a 6-8 quart Dutch oven or large soup pot. Add the onions, garlic, and leeks and cook until fragrant. Add the kielbasa and cook for 5 minutes, stirring frequently until the kielbasa begins to lightly brown. Add the mushrooms, peppers, and carrots to the pot and continue to cook for 5 more minutes, stirring frequently.
Add the broccoli, zucchini, stock, wine, tomatoes, corn, beans, Italian seasoning, salt, and pepper to the pan. Bring to a boil, stirring occasionally. Add the pasta to the pot and reduce to a simmer. Cook for 30-40 minutes until the pasta is cooked and the carrots are tender.
Stir in the spinach and basil and cook 1-2 minutes until wilted. Serve hot with parmesan cheese on the side. Garnish with fresh basil leaves. Crusty bread is a good idea too! Oh… and a glass of red!!
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