Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage links, cut into bite size pieces about 1/4-1/2″
2 cups favorite spaghetti sauce
12 cups of water, 2 reserved
2 cups elbow noodles
1 large zucchini, diced into 1/2″ pieces
1 stalk celery; diced into 1/4″ pieces
2 cloves of garlic; minced
1 (10 ounce) box chopped spinach
1 (10 ounce) can of garbanzo beans; drained and rinsed well
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Minestrone:
1. In a 10 quart stock pot, using medium heat, brown the Premio Sausage pieces using the olive oil. Once browned, add the zucchini, celery and garlic for approximately 2 minutes, adding some of the reserved water if the mixture gets dry or begins to stick.
2. Next, add the spaghetti sauce, water, spinach and garbanzo beans. Using High heat bring the soup up to a boil.
3. Once boiling, add pasta and reduce heat to low. Allow the soup to simmer for 25 minutes or until zucchini and pasta are soft. Serve Warm.
SERVINGS: 6-8
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