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Cajun-Style Minestrone Soup

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Serves 6 | 

A deep south spin on the Italian favorite.

Ingredients:

2 tablespoons olive oil
1 cup chopped red bell pepper
1 cup chopped celery
1 cup chopped onion
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1 bay leaf
1 lb smoked Andouille sausage, diced
8 cups vegetable broth
1 can diced tomatoes with green pepper, celery and onion, 14.5 oz.
2 cans cannellini beans, 15.5 oz. each, drained
1 lb frozen chopped collard greens
2/3 cup mini elbow pasta

Directions:

  1. Pour olive oil into a large soup pot and bring to medium-high heat. Add the bell pepper, celery and onion, then sprinkle Creole seasoning, thyme and bay leaf over top and stir together. Saute for about 5 minutes.
  2. Add the diced Andouille sausage and saute for an additional 5 minutes. Pour in the broth, diced tomatoes and cannellini beans. Bring the pot to a boil then reduce heat to low, place lid on and let simmer for 10 minutes.
  3. Stir the collard greens and mini elbow pasta into the soup, increase heat to medium-high and bring to a boil. Cook until pasta is al dente.
  4. Spoon the soup into serving bowls and enjoy!
Cooking Method: Stovetop
Course: Soup
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