Zinfandel Minestrone

[howefortunate]

I love making this soup during the winter months. It's full of wonderful flavors.

Zinfandel Minestrone
Serve with French bread


1 pound hot Italian sausage
1 pound mild Italian sausage
1 chopped onion
3 carrots, chopped
1 zucchini, sliced
4 cloves garlic, chopped
3 quarts chicken broth
2 cans diced tomatoes
2 cans cannelloni beans, rinsed and drained
1 tablespoon dried basil
¼ cup Zinfandel
2 cups large shell-shaped pasta
Salt and pepper to taste
1 cup fresh grated parmesan cheese

1. Squeeze sausages from casings into a large pan. Cook until brown and crumbly, approximately 10 minutes. Discard fat.
2. Add carrots, onion, zucchini, and garlic. Cook for about 6 minutes until onions are soft.
3. Add chicken broth, tomatoes, beans, basil, and Zinfandel. Bring to a boil.
4. Add pasta. Reduce heat and simmer, covered, for about 10 minutes until pasta is tender.
5. Add salt and pepper. Serve into bowls and top with parmesan cheese.


Recipe is from Cheers 2 Wine News -January 2007 Issue.