Minestrone - Chef Kip Peters, Executive Chef, South Bend Country Club

Here's a take on the classic Italian soup that's quick and easy to prepare.  Chef Peters recommends mixing mild Italian sausage with ground chuck for a smoothly the flavored soup.  Here's how he makes it:

Ingredients:

1 lb. lean Italian sausage
1 lb. ground chuck
1 large onion, chopped
3 ribs celery, diced
3 large carrots, diced
3 cloves garlic, chopped
1 14.5 oz. can diced tomatoes
2 can tomato sauce
1 15.5 oz. can kidney beans, drained and rinsed
1 15.5 oz. can garbanzo beans, drained and rinsed
2 cups beef broth
1/4 lb. small pasta shells
1 tbsp dried basil
3 whole bay leaves
salt and pepper to taste

In a large soup pot brown sausage and ground chuck.  Drain the fat.  Add onion, celery, carrots and garlic and cook for 10 minutes.  Add tomatoes, tomato sauce, beans and beef broth and bring to a boil.  Add bay leaves and basil and simmer for 15 minutes.  Add pasta and cook until done.  Taste and adjust seasonings.  Makes 8 servings.

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