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Minestrone Soup Recipe with Sausage and Fennel

Adam and Joanne Gallagher
  • 50 minutes
  • Serves 6

INGREDIENTS

8 oz

Spicy or italian pork sausage, bulk

1 lb

Baby spinach

1

Bay leaf

1 15 ounce can

Cannellini beans

3

Carrots, medium

3

stalks Celery

2

Fennel, medium bulbs

3

Garlic cloves

1

Onion, medium

1/4 cup

Parsley, fresh stems leaves and tender

3

sprigs Thyme, fresh

1 15 ounce can

Tomatoes, with juice

2

Zucchini or yellow summer squash, medium

8 cups

Chicken stock, low-sodium

3/4 cup

Pasta such as penne, small dried

1

Salt and fresh ground black pepper

2 tbsp

Olive oil, extra-virgin

1

Parmesan cheese, Fresh grated