Minestrone Soup

This recipe is a keeper! The Italian sausage and fire roasted tomatoes are a perfect pair. I don't think I've served this soup to anyone that hasn't asked for the recipe. The soup is packed with meat, beans, veggies and pasta, so can definitely serve as a main entree. When served with salad and a hearty bread, it's a totally satisfying meal.

Ingredients

• 1 - 1 1/2 lb Italian sausage in casings
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons olive oil 
• 3 cans (14 1/2 oz) fire roasted tomatoes, chopped or sliced style
• 1 1/2 tablespoons dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 cans (10 1/2 oz) Campbell's beef consommé soup (not bouillon)
• 2 consommé cans water
• 3 stalks celery, chopped
• 2 cups cabbage, thinly sliced 
• 2 cups frozen corn
• 2 cups frozen french style green beans
• 1 cup angel hair pasta

Directions:

1. Wash and prepare vegetables. Set aside.
2. Remove sausage from casings. In a large pot, cook sausage, garlic and onion over medium-high heat, stirring occasionally, until sausage is fully cooked.
3. Add tomatoes, broth, water, basil, oregano and bay leaf, and cook over medium-high heat. Bring to a boil; reduce heat to low and simmer 1 hour.
4. Add vegetables, except green beans, and simmer an additional 15 minutes. Add green beans and simmer an additional 30 minutes. Add pasta last few minutes. Remove bay leaf before serving.

~ Adapted from friend L. Fresco