Minestrone Soup OAMC

• 12 lb great northern bean (dry)
• 3 cups chicken stock
• 12 lb hot Italian sausage
• 2 stalks celery
• 1 cup carrot
• 4 ounces mushrooms
• 1 zucchini, small
• 1 tablespoon olive oil
• 1 cup onion
• 1 tablespoon garlic
• 2 teaspoons oregano, dried
• 2 teaspoons basil, dried
• 1 12 teaspoons dried parsley
• 12 teaspoon pepper
• 12 teaspoon salt
• 2 cups crushed tomatoes
• 12 cup grated fresh parmesan cheese or 12 cup other hard Italian cheese

1. Freezing Day - Rinse and sort beans, add stock, simmer in a stock pot for 2 hours or until.
2. tender.
3. Meanwhile brown sausage, set aside.
4. Chop veggies, set aside.
5. Saute onions and.
6. garlic in olive oil until tender, set aside.
7. When beans are tender, add all ingredients except.
8. cheese, cook until veggies are tender, about 45 minutes.
9. Cool and freeze.
10. Serving Day - Thaw and reheat.
11. Sprinkle cheese on each bowl, serve with warm crusty.
12. bread to dip in seasoned olive oil.

great northern bean, chicken stock, hot italian sausage, stalks celery, carrot, mushrooms, zucchini, olive oil, onion, garlic, oregano, basil, parsley, pepper, salt, tomatoes, parmesan cheese

Taken from www.food.com/recipe/minestrone-soup-oamc-363232 (may not work)