I usually get turned off by a recipe that has a long list of ingredients that I have to go to the store to get before I can cook it. So after my mother-in-law gave me the recipe for this minestrone soup that my husband loves so much, I have been sitting on it for a very very very long time. All these dried herbs, canned items and Italian sausages are usually items I don't have lying around and I have to specially remember them so I can grab them when I'm grabbing the usual grocery items during my usual shopping trip. I had never even heard of Ditalini pasta until I saw this recipe. But I have to admit, this soup tastes much better than any I had tried in restaurants. It makes a great meal when served with toasted garlic bread. I also love that the soup freezes extremely well (without the pasta).
- 3/4 cup uncooked Ditalini pasta
- 1 tablespoon olive oil
- 1 (4-ounce) link Italian sausage, casing removed
- 5 garlic cloves, minced
- 1/2 large yellow onion, diced
- 1 cup diced carrot
- 2 celery ribs, diced
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1 (15-ounce) can unsalted chickpeas, rinsed and drained
- 1 (15-ounce) can roasted diced tomatoes, undrained
- 4 cups organic low fat chicken stock (I used Trader Joe's)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cook pasta according to package directions, drain.
- While pasta cooks, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 3 minutes or until lightly browned, stirring to crumble. Add garlic, onion and next 6 ingredients; cook 10 minutes. Add chickpeas, tomatoes, and chicken stock; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta, salt, and black pepper; cook 1 minute.