Robust Minestrone Soup

1 Tbsp. olive oil
1 lb. Swiss Meats Italian Sausage
1 medium red bell pepper, chopped
1 medium onion, chopped
1 cup celery, chopped
4 cups beef broth
1 cup red wine, optional
1 16 oz. tomatoes, diced
1 15.5 oz. great northern beans, undrained
2 cups shell pasta, Dry
1 medium zucchini, cubed
1 medium potato, peeled and cubed
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper

Remove the sausage casing by slitting it with a knife and crumble the sausage into a large stockpot. Add the Olive Oil and saé until it is browned. Add the red pepper, onion and celery and continue to sauté until softened. Add the remaining ingredients listed and bring to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until pasta is tender.

From the Swiss Family Recipe Archives


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