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KIELBASA MINESTRONE SOUP

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Ingredients

2 tablespoon olive oil

1 large onion, chopped

1 large leek, chopped

8 garlic cloves, chopped

1 pound kiepoundasa, sliced into ½” thick rounds

8 ounce 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 ounce can chopped tomatoes (preferably, San Marzano)

1 cup frozen corn, thawed

1, 15.5 ounce cannellini beans, rinsed and drained

1 tablespoon Dish off the Block Ciao Bella Italian Seasoning

1 teaspoon salt

1 teaspoon 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

Instructions

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 kiepoundasa and cook for 5 minutes, stirring frequently until the kiepoundasa 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!!

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