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  • Grandma Mary's One Pot Hardy Minestrone
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    Grandma Mary's One Pot Hardy Minestrone



    • 2 quarts chicken stock
    • 6 cloves of garlic finely minced
    • 1 cup uncooked ditalini or small shells
    • 1 tablespoon extra-virgin olive oil
    • 1 pound sweet or hot Italian pork sausage with casing removed
    • 2 large carrots sliced
    • 2 large celery rib sliced
    • 1 small zucchini sliced
    • 1 medium Spanish onion roughly chopped
    • 1 (28-ounce) can crushed plum tomatoes
    • 1 bay leaf
    • 2 (28-ounce) cans cannelloni beans, drained and rinsed
    • 1 can light red kidney beans or 1 can of chic peas, drained and rinsed
    • 1/4 cup bunch fresh parsley leaves, finely minced
    • Coarsely ground black pepper
    • 1 loaf of baguette or crusty bread cut into slices
    • 1/2 to 1 cup of grated Parmesan cheese.

    How to make Grandma Mary's One Pot Hardy Minestrone
    In the bottom of a large saucepan, add one tablespoon of extra-virgin olive oil and the Premio Sausage and cook breaking up the sausage with the side of the spoon until well-browned. Discard all fat except for 1 tablespoon.  Add the sliced carrot, sliced celery, chopped onion to the sauce pot on low heat and cook about 4 minutes until softened.  Add the finely minced garlic and cook for an additional 1 minute. 

    To the sauce pot, stir in the chicken stock,  cannelloni beans, light red kidney or chic peas, crushed tomatoes and bay leaf and simmer for about 15 minutes.  

    To the sauce pot, add 1 cup of uncooked ditallini or small shells and the sliced zucchini and simmer for 6-8 minutes or when pasta is done.   Add ¼ cup of minced parsley right before serving. 

    To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with 1/2 cup to 1 cup of Parmesan cheese and broil until the cheese is bubbly and golden brown, about 3 minutes.  Serve minestrone immediately with the baguette slices on the side.

    For less hardy soup, add additional 1/2 quart of chicken stock. 
    Recipe submitted by Marie P.


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