Minestrone soup in 30 minutes. Ditalini is small tube-shaped pasta, like short macaroni. Any small pasta will work here though.
30 minutes, 4-6 servings
| 4 oz. | Uncooked dried ditalini, small shells, or any small-shaped pasta. |
| 1 Tbsp | Butter |
| 1 | Medium onion, chopped |
| 2 tsp. | Dried basil |
| 1 lb | Chorizo or italian sausage |
| 1 can | Whole peeled tomatos (28 oz) |
| 1 package | Frozen cut green beans (9 ounces) |
| 4 cans | Beef broth (6 cups) |
| 2 | Carrots, sliced |
| 2 | Zucchini, sliced |
| to taste | Salt and pepper |
| to taste | Fresh parmesan |
| 1 tsp. | Garlic |
| 1. Cook the pasta, set it aside. |
| 2. Heat the butter (1 tbsp). |
| 3. Add the onions (1 medium, chopped), basil (2 tsp.), and garlic (1 tsp.). |
| 4. Cook for 3-5 minutes. |
| 5. Add chorizo or italian sausage. |
| 6. Cook and crumble for 9-11 minutes. |
| 7. Drain off the fat. |
| 8. Stir in the whole tomatoes (1 can), frozen green beans (9 oz. package), beef broth (4 cans/6 cups), sliced carrots (2), and sliced zucchini (2). © FirstPageRecipes.com |
| 9. Cook for 15-20 minutes. Crush the tomatoes with a spoon or fork. |
| 10. Stir in the cooked pasta, cook until heated through. this should take about 2-3 minutes. |
| 11. Taste and season with salt and pepper. |
| 12. Serve in a bowl and top with fresh grated parmesean (optional). |
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