Ingredients
1 - 2 tbsp. butter
1 - 2 tbsp. olive oil
2 leeks, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 - 3 cloves minced garlic, or to taste
1 package turkey Italian sausage, mild
3½ - 4 quarts canned broth (half chicken, half beef)
2 bay leaves
parsley
thyme
basil
2 - 3 cups small, peeled carrots
4 medium unpeeled red potatoes, cut in chunks
14 - 16 ounce can cut tomatoes in juice, undrained
2 can kidney beans, undrained
1 bag frozen Italian green beans
1 - 2 cups cabbage, coarsely chopped
3 - 4 zucchini, cut in chunks
3 - 4 yellow crookneck squash, cut in chunks
Lawry’s seasoned salt
8 ounces bow-tie pasta
16 oz. bag fresh spinach
grated Parmesan cheese
croutons
Preparation
Melt butter in large soup pot, add olive oil. Sauté leeks, celery, onion & garlic until softened.
Meanwhile, brown sausage. Cut in spoon-sized pieces and add to the pot; you can add the juice which cooks out of the sausage too. Add broth and bring to a simmer.
Add bay leaves, parsley, thyme, basil, carrots, potatoes, tomatoes and kidney beans. Simmer until carrots & potatoes are almost tender. Add frozen green beans and bring to a simmer.
Add cabbage, zucchini & crookneck squash. Cook until all vegetables are tender. Add seasoned salt to taste.
Meanwhile, cook pasta almost al dente in another pot. Drain pasta and add to soup. Cook until pasta is tender and flavors are blended. Just a few minutes before soup is finished, stir in spinach.
Garnish individual soup bowls with Parmesan cheese and croutons.
