I love minestrone soup. I like that you can add in your favorite veggies and your favorite meats and it can taste different every time! The tomato broth, the bite from the sausage, and all of the veggies? Yum. 🙂
I wasn’t going to post this so there aren’t many pictures 🙁 After eating it, however, I knew I needed to share this with the world.
I’m a huge fan of soups in colder weather. So, once the temp drops below 50 I feel as though I can start making all of my favorite soups — this one definitely does not disappoint.
I had found the original in a cook book from Better Homes & Gardens. I have changed it to my personal preference but feel free to copy the original — I’m sure it’s just as delicious 🙂
You can also make this soup vegetarian which is how the original was made. There’s just something about sausage in this soup, though. This recipe can also be made gluten-free, too, with the right choice of pasta….if you even want pasta at all!
Feel free to add in other veggies if you’d like or take out some of the ones I used. This soup definitely encourages creativity!
Let’s get cooking! 🙂
Minestrone Soup — the only version you’ll ever need
- 4 tbsp. olive oil
- 1 medium onion, diced (I used white)
- 5 cloves of garlic, minced
- 3 ribs of celery, chopped
- 1/2 c. matchstick carrots (this was me being lazy…feel free to chop up two regular carrots)
- 1 tsp. black pepper
- 1 tsp. salt
- 2 tbsp. Italian seasoning
- 1 tsp. parsley flakes
- 1/4 tsp. red pepper flakes
- 1/2 c. dry white wine
- 4 sweet Italian sausage links and 2 hot Italian sausage links, removed from casing
- 1 medium zucchini, diced
- 1 green bell pepper, diced
- 4 c. garden vegetable broth
- 2 c. reduced-sodium beef broth
- 1 pint cherry tomatoes, halved
- 3/4 lb. green beans, quartered
- 1/2 c. frozen corn
- 1 28oz. can crushed tomatoes
- 1 28 oz. can tomato sauce
- 1 15 oz. can cannellini beans, rinsed and drained
- 3/4 c. small pasta (I used ditalini)
- 1/3 c. Parmesan cheese
- 1/4 c. chopped fresh basil
- 1/4 c. chopped fresh parsley
~ In a large stockpot, warm your olive oil. Set burner to medium heat.
~ Add the onion and cook it for about 5 minutes or until the onion is softened and starting to brown. Stir in the garlic and cook for one minute, taking caution not to burn the garlic.
~ Next, stir in your celery and carrots. These help create an incredible flavor base in conjunction with the onion and garlic. Add in the pepper, salt, Italian seasoning, parsley, and red pepper flakes. Allow this gorgeous, scented mixture to cook down for a few minutes. Pour in the white wine to deglaze the pot. Stir for a couple of minutes, scraping up all the bits from the bottom.
~ Take your sausage that has been removed from the casing. Add it into the pot and break up with a wooden spoon. Sausage is trickier to break up than other meats, so it takes some patience and elbow grease. Try to get it broken up into the smallest pieces possible.
~ While the sausage begins to brown in the stockpot, add in the zucchini and bell pepper. Stir around a little bit and add more olive oil if needed. The sausage should be releasing some grease at this point and you may not need to.
~ Pour the broths into the pot and stir. Increase heat slightly and allow this to come to a boil. Reduce heat to medium again and allow this to simmer for 15-20 minutes.
~ Once the soup has simmered a bit, add in your fresh tomatoes, fresh green beans, and frozen corn. Pour in the two cans of tomatoes and bring it to a boil again. Reduce heat back to medium-low and allow this to simmer for about 15-20 minutes.
~ Take your rinsed and drained cannellini beans and stir them into the simmering soup. Add your small shaped pasta into the soup and allow this to cook for another 15 minutes at a simmer.
~ Once the pasta appears to be done, stir in the Parmesan cheese and the fresh herbs. Allow to warm through for a few minutes.
~ Scoop this beautiful soup into bowls and top with some additional Parmesan (or Romano) cheese. Serve with crusty French bread. Smile. Enjoy 🙂 🙂 <3