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Sausage Minestrone Soup
 

1 lb. fully cooked Polish or spicy sausage, sliced  1 small onion, chopped  2 medium carrots, sliced  1 - 15 oz. can kidney beans, drained  1 can Rotel tomatoes 2 - 15 oz. cans chicken broth  1 t garlic, minced 1 t dried oregano  1 cup small elbow macaroni  1 t butter In a large saucepan, sauté the onion and garlic in butter until tender. Add the rest of the ingredients and cook on medium heat for at 20 minutes or until carrots are tender. Serve hot.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.