Minestrone soup in 30 minutes. Ditalini is small tube-shaped pasta, like short macaroni. Any small pasta will work here though.
30 minutes, 4-6 servings
| 4 oz. | Uncooked dried ditalini, small shells, or any small-shaped pasta. |
| 1 Tbsp | Butter |
| 1 | Medium onion, chopped |
| 2 tsp. | Dried basil |
| 1 lb | Chorizo or Italian sausage |
| 1 can | Whole peeled tomatoes (28 oz) |
| 1 package | Frozen cut green beans (9 ounces) |
| 4 cans | Beef broth (6 cups) |
| 2 | Carrots, sliced |
| 2 | Zucchini, sliced |
| to taste | Salt and pepper |
| to taste | Fresh parmesan |
| 1 tsp. | Garlic |
| 1. Cook the pasta (4 oz.), then set it aside. |
| 2. Heat the butter (1 Tbsp). |
| 3. Add the onions (1 medium, chopped), basil (2 tsp.), and garlic (1 tsp.). |
| 4. Cook for 3-5 minutes. |
| 5. Add the chorizo or Italian sausage (1 lb). |
| 6. Cook and crumble the sausage for 9-11 minutes. |
| 7. Drain off the fat. |
| 8. Stir in the whole tomatoes (1 can), frozen green beans (1 package), beef broth (4 cans), sliced carrots (2), and sliced zucchini (2). |
| 9. Cook for 15-20 minutes while crushing the tomatoes with a spoon or fork. |
| 10. Stir in the cooked pasta (4 oz.) and cook until heated through, about 2-3 minutes. © RecipeRoulette.net |
| 11. Taste and season with salt and pepper. |
| 12. Serve in a bowl and top with fresh grated parmesan (optional). |
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