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Louisiana-Style Minestrone Soup

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Serves 6 | 

All the flavor and none of the heat.

Ingredients:

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

Directions:

  1. Bring a large soup pot to medium-high heat. Pour in olive oil and let warm up. Add the red bell pepper, yellow onion, celery, Creole seasoning, thyme and bay leaf. Cook for 5 minutes, stirring occasionally. Add the Andouille sausage to the pot and cook an additional 5 minutes, stirring occasionally.
  2. Pour in the broth and add the canned tomatoes and cannellini beans, bring to a boil. Then reduce the heat to low. Place the lid on top and let simmer for 10 minutes.
  3. Add the frozen collard greens to the pot and increase heat to medium-high again. Bring to a boil then add the mini elbow pasta. Cook until pasta is al dente.
  4. Spoon the soup into serving bowls. Top with shredded parmesan cheese and enjoy!
Cooking Method: Stovetop
Course: Soup
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