Italian Minestrone Soup

I've often said if given the choice when relaxing in a hot bath, I'd gladly choose marinara sauce to come out of the faucet, rather than hot water.

Yes, I said it.  I'd bathe in marinara sauce.

My niece doesn't like red sauce.  We still haven't figured out what is wrong with her.

I love it.  I'll dunk any type of bread in it, drown my pasta in it or if wishes would come true, bathe in it.  I wonder if it'd be good for your skin?

This recipe comes from IGE, although I did change it up just a little as to what I had on hand.  When I saw she added marinara sauce to this soup, I was in.  We gobbled it up last night with super easy and yummy grilled cheeses on the side for dunking.

This soup is healthy and filling, and I'm imagining it would freeze well.  Great for stocking up on freezer meals!

Italian Minestrone Soup
1/2 lb. ground pork sausage
1/2 lb. ground beef or turkey
3 c. marinara sauce
2 c. chicken, veggie or beef stock
2 c. water
3 c. chopped veggies (I used 2 c. zucchini and 1 c. carrots)
1 beef bouillon cube
1 1/2 t. Italian seasoning
1 t. dried parsley
1 t. onion powder
1/2 c. Parmesan cheese
2 c. cannelini beans
3/4 c. ditalini pasta

In a large stockpot, brown meat and drain off any excess grease.  Add in all other ingredients, except pasta.  Simmer until veggies are soft.  This can continue to simmer for a few hours or until ready to eat.

Thirty minutes before serving, add in pasta.  When pasta is cooked (it won't take long), serve.

If you had the choice to bathe in anything...what would it be?

Here's my list:
1.  Marinara sauce
2.  Melted chocolate
3.  An ice cold margarita on a hot summer day (minus the stickiness, of course)