Minestrone is sometimes disappointing, but this one is delicious! Plus it’s super-easy to pull together. Just chop the veggies and herbs while the sausage cooks, then add them to the pan. After 10 minutes add chickpeas, stock, tomatoes and pasta and you’re done!

3/4 c uncooked small shell pasta (I used gluten-free quinoa pasta – yum!)
1 T olive oil
4 oz sausage
1 c diced onion
1 c diced carrot
1/2 c diced celery
2 T chopped parsley
2 t chopped fresh thyme
1/4 t crushed red pepper
5 garlic cloves
1 can chickpeas
1 can fire-roasted diced tomatoes, undrained
4 c chicken stock
salt & pepper

Cook pasta & drain. Heat olive oil in a saucepan. Add sausage and brown 3 minutes, stirring to crumble. Add all vegetables and spices, cook 10 minutes. Add chickpeas, tomatoes and stock. Boil, reduce to a simmer and cook 5 minutes to combine flavors. Stir in pasta and serve.


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