MINESTRONE SOUP

CLARISSE’S MOM'S SAUSAGE MINESTRONE

3 T. olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups diced celery

5 carrots, sliced

2 cups chicken broth

2 cups water

1 15 Oz can tomato sauce

1/2 cup red wine (optional)

1 can kidney beans, drained

1 can white beans, drained

1 can green beans

2 cups baby spinach

2 zucchini, quartered and sliced

1 T. chopped fresh oregano

1 T. chopped fresh basil

1/4 t. thyme

2 T. parsley

4 Italian sausage, removed from casings, and browned

  (I used hot)

Salt and pepper to taste

1/2-cup seashell pasta

In a large pot, sauté garlic and onions in olive oil for 3-4 minutes. Add carrots and celery and cook 2 minutes.

Add remaining ingredients except pasta, and simmer on low heat for at least two hours. More is better.  

Cook the pasta separately, and add for the last few minutes. This recipe is best made a day or two ahead.