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A Cajun spin on traditional minestrone soup, this recipe contains Italian sausage, Parmesan cheese, rice, bell pepper, celery, onions, black-eyed peas and Zatarain’s Gumbo Mix with Rice. Hearty and tasty altogether.
1 tablespoon oil
1 pound Italian sausage, casings removed
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 medium tomato, coarsely chopped
6 cups water
1 package ZATARAIN'S® Gumbo Mix with Rice
1/2 cup small pasta, such as ditalini or small shells
1 can (15 1/2 ounces) black-eyed peas, drained and rinsed
Heat oil in Dutch oven or large saucepan on medium-high heat. Add sausage; cook and stir 5 minutes or until browned. Add celery, bell pepper and onion; cook and stir 3 minutes or until vegetables begin to softened.
Stir in tomato, water, Rice Mix and pasta. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender, stirring occasionally. Add black-eyed peas; cook 5 minutes longer.
Test Kitchen Tip: Serve with grated Parmesan cheese, if desired.
(Amount per serving)