Minestrone embraces a legion of hearty vegetable and bean soups from Italy. This one is a melding of styles. Even people that hate soups love this one. It is really really good. It's great in the winter too...
Picture by Wowser
Equipment
Measuring cups and spoons
Can opener
Cutting board
Sharp knife
Large Saucepan
Vegetable peeler
Long-handled wooden spoon
Ladle
Ingredients
1 medium onion
1 large carrot
1 celery stalk
2 mild Italian sausages, about 1/2 pound total, uncooked
1 medium zucchini
4 cups chicken broth
1/3 cup broken spaghetti (break into 2-inch pieces) or any type of pasta
1/2 teaspoon dried oregano
1 can (28 ounces) peeled and crushed tomatoes
Salt
Instructions
1. Peel and chop onions, put in large saucepan
2. Peel carrots and trim celery. Cut into 1/2" pieces and add to saucepan.
3. Using the tip of a knife, make a slit all the way down the sausage to loosen the casing. Peel off casing and break the sausage into small pieces (like little meatballs). Add the meat pieces and butter to the saucepan.
4. Put the zucchini on the cutting board and trim off each end. Cut into 1/4" circles and set aside.
5. Set the saucepan on a burner and turn the heat on to medium-high. Stirring often with the wooden spoon, cook the ingredients until the sausage loses all its red color, 5 to 6 minutes.
6. Add the chicken broth, zucchini, spaghetti pieces, oregano and tomatoes (with the juice from the can) to the pan. Stir the mixture lightly with the spoon.
7. When soup starts to boil reduce the heat until the mixture barely bubbles. Simmer the soup uncovered, stirring gently once or twice, until the spaghetti and vegetables are tender, about 30 minutes
8. Taste the soup and add salt if you think it needs some. Ladle the soup into bowls and pass a dish of Parmesan cheese at the table to sprinkle over their soup.
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