This is one of those tried and true recipes passed down from my wonderful mother in law. It is full of veggies and has a great flavor from the sausage.
I also like that you can control how "soupy" you want this to be. My kids don't prefer all of the extra broth/liquid, so we use a slotted spoon to scoop this over their noodles, leaving more in the pot for me.
The leftovers conveniently freeze beautifully for a hot lunch or dinner any time (just freeze the soup - not the noodles). I hope you enjoy this as much as we do.
Minestrone SoupRecipe from Lyn Denna
½ lb. browned pork sausage
1 can stewed tomatoes
1 quart water
2 c. beef broth
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
1 can garbonzo beans
1 can green beans
2 8oz. cans tomato sauce
2 tsp. oregano
½ tsp. basil
1 Tbsp. parsley
salt and pepper to taste
Optional additions: zucchini and green peppers
1 lb. noodles
Prepare noodles according to package directions.
Combine all ingredients and simmer for 1 hour, or put in a crockpot on low for 4-6 hours.
Place prepared noodles in bowls and top with hot soup.