Minestrone Soup with Italian Sausage

While this recipe has a lot of ingredients, the assembly and cooking is simple.

For Sausage
1 poundBoneless pork shoulder *
4 teaspoonsMigliore Northern Italian Seasoning
2 teaspoonsWhite wine
2 TablespoonsWater
For Soup
¼ cupMigliore California Extra Virgin Olive Oil
½ poundGround beef
½ poundNorthern Italian sausage
6 clovesGarlic, finely chopped
4Onions, finely chopped
1 8-ounce canTomato sauce
3 28-ounce cansContadina crushed tomatoes
1 15-ounce canKidney beans
1 15-ounce canLima beans
1 15-ounce canPinto beans
1 15-ounce canGarbanzo beans
4Carrots, sliced
4Potatoes, cubed
3 largeCelery stalks, chopped
1 TablespoonParsley, chopped
⅛ teaspoonAllspice
½ teaspoonCrushed red chili peppers, optional
To tasteSalt and pepper
1 poundSpaghetti, broken into 2" lengths


*You can buy a whole pork shoulder and ask your butcher to medium grind it. If you make the whole shoulder into sausage. you can freeze what you don't need for the Minestrone.

Add spices to chunks of pork shoulder. Grind together, medium grind, into pan. Add the white wine mixed with water. (Can be all water if you wish.) Mix well by hand.

This mix can be used for regular or breakfast style sausage, grilled, fried patties, meatballs, or meat sauce for spaghetti. Sausages serve 4 to 6.

Cover bottom of large stock pot with olive oil. Brown beef and sausage. Add garlic and onions to pot saute until soft. Add tomato sauce and crushed tomatoes plus each can filled with water. Add all beans plus each can filled with water. Add spices and rest of vegetables. Simmer about 2 hours.

Boil pasta. When al dente, drain and add to soup and simmer slowly for 20 minutes.

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