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Recipes >
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> Minestrone Soup with Chicken Sausage

Minestrone Soup with Chicken Sausage (*optional - chickpeas) (Cooking Light, September 2004)

Olive oil

1 small eggplant, chopped

2 zucchini, chopped

2 summer squash, chopped

2 red bell peppers, chopped

2 onions, chopped

2 garlic cloves, minced

2 (14 oz) cans vegetable broth

1 (28 oz) can tomatoes, undrained

1 bay leaf

1 tablespoon chopped fresh parsley

1 tablespoon commercial pesto

2 teaspoons dry oregano

½ teaspoon salt

½ teaspoon freshly ground black pepper

*Optional - 2 (15 oz) cans chickpeas (garbanzo beans) rinsed and drained. Use only 1 zucchini, 1 summer squash and 1 red pepper if adding chickpeas.

5 oz chopped spinach

1 package (5-6 links) precooked Italian flavored chicken sausage (Slice into 1/2 inch pieces. Oil frying pan and brown sausage on both sides. Remove from heat and keep warm.) 

  1. Heat a large saucepan over med-high heat. Coat pan with cooking spray.
  2. Add eggplant, zucchini, summer squash, red pepper, onion and garlic. Sauté 4 minutes or until onion is tender.
  3. Stir in broth, tomatoes and bay leaf. Bring to a boil.
  4. Reduce heat and simmer 15 minutes. Discard bay leaf.
  5. Add parsley, pesto, oregano, salt, pepper, and *chickpeas. Cook 5 minutes or until thoroughly heated.
  6. Stir in spinach. Serve.
  7. Add sausage as desired to bowl.