Easy Italian Minestrone Soup
Ingredients
2 tablespoons extra-virgin olive oil
½ pound bulk sausage or ground beef
¼ cup chopped celery
2 tablespoons finely chopped onion
1 garlic clove minced
2 cups chicken broth
½ cup water
1 medium tomato diced
1 bay leaf
¾ teaspoon Italian seasoning
1 teaspoon tomato paste
1 small zucchini diced
¼ cup dry pasta shells or elbows
Salt and freshly ground black pepper
Directions
Heat the olive oil in a large saucepan over medium heat. Add the sausage and cook about 5 minutes, until no longer pink.
Add the celery, onion, and garlic and sauté 3 to 5 minutes, or until tender. Stir in the broth, ½ cup of water, tomato, bay leaf, Italian seasoning, and tomato paste. Bring to a boil. Reduce the heat to a simmer.
Stir in the zucchini and pasta, cook uncovered, for 7 to 10 minutes, or until the pasta is al dente. Discard the bay leaf. Season with salt and pepper to taste.
