Feel a little chill in the air? See the harvest coming in? Ready to dust off the soup pot and get cooking?
Autumn is a wonderful time to bring back tummy-warming, stick-to-your-ribs meals. When quizzed, FishPapa said that his most favorite fall recipe was Minestrone. (I knew he would say that.)
Traditionally, my Minestrone bubbles on the stove or crockpot for several hours. This past week, I endeavored to develop a quicker version of hubs’ most favorite soup. This soup was ready to go in about an hour. Paired with sourdough bread and soft butter, it was the ideal one-pot supper.
Pull together a comforting, filling minestrone in less than 30 minutes with this Quicker Minestrone recipe.
- 2 tablespoons olive oil
- 2 Italian sausage links
- 1 potato diced
- 2 carrots diced
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 green bell pepper cored and chopped
- 8 cups chicken stock
- 1/2 cup tomato sauce
- 1/2 tablespoon dried basil
- 1/2 cup cooked garbanzo beans
- 2 cups dry pasta
- 1/2 cup fresh or frozen green beans cut into 1-inch lengths
- In a large stockpot, heat the oil until shimmering. Add the sausage links and brown on all sides. Remove the sausage links and set aside on a plate.
- Add the potato, carrot, onion, and garlic to the pot and saute for about five minutes.
- Add the bell pepper and saute for another minute.
- Stir in the chicken stock, tomato sauce, and basil. Add the sausage links back to the pot. Bring to a slow boil.
- Stir in the garbanzo beans and pasta. Cook for 5 minutes.
- Remove the sausage links from the pot and slice.
- Stir in the green beans and sausage pieces. Simmer another 5 minutes.
- Adjust seasonings and serve.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1/8 recipe.
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I love fall! I love squash and pumpkins, so I linked my favorite pumpkin dip! Thanks!
i love fall recipes! just opened my first can of pumpkin for the year today 🙂
Yum! I am definitely hungry for this now!!
Your Minestrone sounds delicious. Thanks for hosting the blog carnival. I’m sharing a recipe for a hearty potato and leek frittata.
Your minestrone looks really delicious and comforting. I’ve linked up my Shrimp Primavera – and although Primavera means spring, I really like to serve in the autumn with all the peppers and veggies we are getting now! Thank you for hosting.
I love fall recipes! Linked up with my “Fall Fest 2010” first post with Apple Ginger Chicken. I’m looking forward to finding some new autumn recipes to try out and maybe even blog about this fall! Thanks for the carnival!
That soup sounds wonderful — I’m looking forward to finding yummy fall recipes today 🙂
I linked up the meal we have on every Halloween night:-) Warms you from the inside out:-)
I shouldn’t have come here! I’m getting hungry! I might try Minestrone next week – I had forgotten about it.
For the fall, we love stews, also beef stroganoff, pumpkin pie, potato bread, and pumpkin gingerbread. Oh, and gingersnaps.
Our new favorite is oxtails, also known as soup bones. My husband made them a few weeks ago, and they were delicious. I’m picking up 8 more soup bones at the farmers market today. I’m also going to try to pick up some greens since I’ve been in the mood for them recently.
thanks for the quick minestrone! My husband would say the SAME THING! I guess I need to make this now. 🙂 I’m looking forward to all the great Fall favorites.
I love simmer all day recipes. How is your regular recipe different than the quicker one? Looks delicious!
@Becky, this one cooks in about an hour. The other simmers for 3-4 hours with a rind of Parmesan floating in it.
Your minestrone soup looks great!
I love cooking hearty meals in the fall. I also enjoy taking advantage of the items that I am harvesting from my garden or are on sale, so I make a lot of recipes with cabbage and root vegetables in the fall.