KIELBASA MINESTRONE SOUP
KIELBASA MINESTRONE SOUP
2 Tbs. olive oil
1 large onion, chopped
1 large leek, chopped
8 garlic cloves, chopped
1 lb. kielbasa, sliced into ½” thick rounds
8 oz. sliced mushrooms
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
3 carrots, chopped into ½” thick rounds
2 cups broccoli florets
1 small zucchini, chopped into ½” thick half moons
6 cups chicken stock
1 cup red wine
1, 28 oz. can chopped tomatoes (preferably, San Marzano)
1 cup frozen corn, thawed
1, 15.5 oz. cannellini beans, rinsed and drained
1 Tbs. Dish off the Block Ciao Bella Italian Seasoning
1 tsp. salt
1 tsp. black pepper
¾ cup dry ditalini pasta (or other small shape)
3 cups spinach, packed
1 cup fresh basil leaves, chopped
Grated parmesan cheese for sprinkling
Heat olive oil in a 6-8 quart Dutch oven or large soup pot. Add the onions, garlic, and leeks and cook until fragrant. Add the kielbasa and cook for 5 minutes, stirring frequently until the kielbasa begins to lightly brown. Add the mushrooms, peppers, and carrots to the pot and continue to cook for 5 more minutes, stirring frequently.
Add the broccoli, zucchini, stock, wine, tomatoes, corn, beans, Italian seasoning, salt, and pepper to the pan. Bring to a boil, stirring occasionally. Add the pasta to the pot and reduce to a simmer. Cook for 30-40 minutes until the pasta is cooked and the carrots are tender.
Stir in the spinach and basil and cook 1 minutes until wilted. Serve hot with parmesan cheese on the side. Garnish with fresh basil leaves. Crusty bread is a good idea too! Oh… and a glass of red!!

Soups and Chowders
Pork
Ciao Bella