Minestrone

My soup this week is Minestrone. So good! It calls for italian sausage but you could easily leave that out to make it vegetarian.



5 cloves of garlic
1 onion chopped
2 carrots chopped
2 stalks of celery chopped
3/4 pound of italian sausage
a few shakes dried italian spice
1 quart of chicken stock
1 can of tomatoes
1 can of water
1 can of cannelli beans
a handful of two of rigatoni pasta

In a pan saute the onion, garlic, carrots and celery with italian spice for about 5 minutes. In a large dutch oven simmer the chicken stock. When the veggies are all soft dump into the simmering chicken stock. Remove the sausage from the casings and add to the pan and break up with a wooden spoon. Once it's browned add to the dutch oven. Add the can of tomatos, a can of water and a can of (rinsed) cannelli beans. Simmer for about 30 minutes. In a separate pot bring some salted water to a boil and add the rigatoni. Cook until al dente and add to soup. If there will be left overs make sure not to add the pasta to the leftover portion because it will get soggy...

Grate some fresh parmesan on top. It's really good!