Description
This hearty and flavorful minestrone soup is packed with tender vegetables, savory Italian sausage, and hearty beans. It’s a comforting one-pot meal perfect for chilly evenings or as a wholesome lunch. Serve with crusty bread for a satisfying and nourishing experience.
Ingredients
Units
Scale
- 1 lb (450g) Italian sausage (mild or spicy, casings removed)
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Sausage:
- Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage with a slotted spoon and set aside.
- Sauté the Vegetables:
- In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes, until softened. Add garlic and cook for 1 minute until fragrant.
- Build the Soup Base:
- Stir in the zucchini, green beans, and diced tomatoes. Pour in the chicken or vegetable broth. Add the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil.
- Simmer the Soup:
- Reduce heat to a simmer and let cook for 10–15 minutes, allowing the flavors to meld.
- Cook the Pasta:
- Stir in the pasta and cannellini beans. Cook for 8–10 minutes or until the pasta is tender.
- Finish with Greens and Sausage:
- Add the cooked sausage back to the pot along with the spinach or kale. Simmer for 2–3 minutes until the greens are wilted.
- Serve:
- Ladle the soup into bowls and sprinkle with Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread.
Notes
- To make this recipe gluten-free, use gluten-free pasta or omit it entirely.
- This soup can be stored in the refrigerator for up to 4 days. Add more broth when reheating if the pasta absorbs too much liquid.