Mine-estrone Soup

My daughter Emily and I tweaked a minestrone soup recipe and it turned out delicious! We love making soup and it’s a great way to get more vegetables into our tummies…

• 2 tbsp olive oil
• 1 onion diced
• 3 carrots peeled and sliced
• 4 cloves minced garlic
• 1 lb mild Italian sausage, casings removed
• 4 c chicken or beef or vegetable broth
• 1 large can tomato sauce
• 1 tsp cayenne pepper
• dried basil
• dried oregano
• 2 tsp salt
• 1 tsp ground black pepper
• package of fresh baby spinach
• 1 can of corn, drained
• water as needed
• 1 cup bow tie pasta
• freshly grated Parmesan for topping

Heat olive oil in a large stock pot, add carrots and onions with a little salt until slightly softened. Add garlic and stir, cooking about 2 minutes.

Next, add your sausage and crumble it as it cooks.  When the sausage is no longer pink, add your broth, tomato sauce, spices and corn.  Let this simmer about 30 minutes, adding water or extra broth if it gets too thick.

Toss in your spinach and let it cook down.  Add pasta, simmering until done.  Serve with the Parmesan on top and crusty bread on the side.

This is so versatile, as ingredients and spiciness are easily adjusted to personal preference. Great for the chilly autumn nights heading our way.  Got a good soup recipe? Please share by PM and I’ll feature it here.