Sausage Minestrone Soup

Ingredients

3 Tbsp SOOC Tuscan Herb Olive Oil
1 lb ground Sausage
1 large White Onion, diced
3 Celery stalks, diced
1 large Leek, trimmed and chopped
3 Carrots, peeled and diced
3 large cloves Garlic, minced
1 large Zucchini, diced
1 tsp SOOC Garlic Medley Salt
½ tsp Black Pepper
1 Tbsp SOOC Roasted Garlic Seasoning
½ Tbsp dried Basil
½ Tbsp dried Oregano
6 cups Beef Broth
1 28oz can diced Tomatoes
4 cups shredded Cabbage
1 15oz can Chickpeas, drained and rinsed
½ cup small Pasta Shape, like Ditalini or Elbow
3 Tbsp SOOC Premium White Balsamic
½ cup Parsley, chopped

Directions

In a large soup pot, heat the Tuscan Herb Olive Oil over medium-high heat. Add the ground sausage and white onion. Saute until meat is browned, about 6-8 minutes.

Add the celery, leeks, carrots, garlic, and cook until slightly softened, about 5 minutes. Combine the zucchini, Garlic Medley Sea Salt, black pepper, Roasted Garlic Seasoning, basil, and oregano. Saute for 2 minutes.

Stir in the beef broth, diced tomatoes, and shredded cabbage. Bring to a boil. Once boiling, turn the heat to low, cover and let simmer for 45 minutes, stirring occasionally.

Return the soup to a boil, adding the chickpeas and pasta. Cook for 10 minutes, until pasta is al dente.

Stir in the Premium White Balsamic, and top with parsley. Season with more sea salt and pepper to taste. Enjoy with your favorite crispy bread!