Minestrone Soup

My friend, Cindy, is in need of taking a minestrone soup to her family Christmas celebration this year. The original recipe for this version was made with ground turkey and hot turkey sausage, which I don't care for, so I made a change to my favorite, sweet Italian sausage. You might want to make your own sausage using the recipe posted on 10/20/2014. It is easy and very good. Also, there is a second recipe for Minestrone Soup posted on 11/14/2014. Blessings...

Recipe:
2/3 cup chopped onion
3/4 lb. ground sweet Italian sausage (Turkey sausage works great for less calories)
1/2 cup minced fresh parsley or 4 tsps. dried
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (14-1/2 ounces each) Italian stewed tomatoes
6 cups chicken broth
1 celery rib, sliced
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon Balsamic vinegar
salt and pepper to taste

Directions:

1. In a large soup kettle over medium heat, cook sausage and onion until meat is crumbly and onion is golden brown. You might need to add a bit of olive oil to prohibit sticking if turkey sausage is used.
2. Add spices, tomatoes, broth, celery and mixed vegetables. Stir to combine; cover and simmer on low heat for about 5 minutes.
3. Add beans, macaroni and vinegar; simmer until macaroni is tender, about another 5 minutes.
4. Taste and add salt and pepper if desired.

Yield: about 4 quarts
Note: Use fresh zucchini, carrot or whatever else you might like in place of the frozen vegetables.