Glass Ranch Minestrone

Glass Ranch Minestrone

4oz (1 1/4 cups) uncooked dried ditalini or medium pasta shells

1 TBSP butter

1 med (1/2 cup) chopped onion

1/4 cup chopped fresh basil leaves (or 2 teaspoon dried)

1 teaspoon finely chopped garlic

1 pound chorizo sausage or Italian sausage, crumbled

2 medium (1 cup) carrots, sliced

2 medium zucchini cut into 1/2 pieces

1 (14 to 16oz) can whole tomatoes cut up

1 (9oz) package frozen cut green beans

4 (14 1/2oz) cans beef broth

fresh grated Parmesan cheese

Here's my favorite Italian soup! There are so many version of Minestrone, but I first enjoyed this at the Glass White River Ranch.  Brooke Glass is one of our contributors & is very use to throwing down huge meals for hungry cowboys. It is simply delicious & a meal all by itself!

Cook ditalini according to package directions. Drain and set aside.  It's a good idea to wait to add the pasta until you are ready to eat.  It can blow open in a hurry!

Meanwhile, melt butter in 6 quart saucepan or dutch until sizzling; add onion, basil and garlic.  Cook over medium-high heat, stirring constantly, until onion is softened (3-5 minutes) Add sausage.  Continue cooking, stirring occasionally, until sausage is browned.  Drain off fat.

At this point you have a choice.  If you want to let the flavors marry a little, add the carrots, tomatoes and broth.  Now, simmer away.  S&P to taste. Then, when you are about 20 minutes from serving, add the zucchini and green beans.  Here's the deal, both the zucchini & green beans cook quick & will loose their pretty color if they set.  So, is you want to fix this ahead, just wait until close to dinner time to add these ingredients.  I also threw in 2 handfuls of spinach for extra color, just before serving & give it a stir.  If you are in a hurry, you can just skip the simmer, cook threw & serve.  Top with parmesan cheese.  Serve with bread sticks or crusty bread.  It's a hearty meal for the whole family!