Minestrone Soup
- 1/4 Cup Olive Oil
- 2 Links Hot Italian Sausage
- 1 Diced Medium Onion
- 1 clove Garlic, Finely Diced
- 1 Medium Leek, Diced
- 1 Medium Carrot, Diced
- 1 rib Celery
- 1 Summer Squash
- 1/2 tbsp. Italian Seasoning
- 2 Quarts Chicken Stock
- 8 oz. can Diced Tomato
- 3 tbsp. Corn Starch, dissolved in 1/4 cup water
- Cooked Pasta
- Salt and Pepper to Taste
- Add olive oil, sausage, onion and garlic in bottom of soup pot for four minutes
- Add leeks, carrots, celery, squash, and continue to sauté for five additional minutes
- Add remaining ingredients except for cornstarch and let simmer for 10 minutes
- Garnish with fresh chopped spinach and parmesan cheese