While online this morning, I came across a recipe for Minestrone on Our Best Bites. I realized I had most of the ingredients to make this soup, which sounded great for dinner and to use as leftovers later in the week. I only had dried great northern beans, so I quick soaked/cooked them in the morning while we were doing school work. I had mild Italian sausage in the fridge, so I decided to use it up, and I had to omit the zucchini as I didn’t have any .
Italian Sausage Minestrone
Adapted from Our Best Bites
- olive oil
- 1 small onion, chopped
- 1 large carrot, sliced
- 1-2 stalks celery, diced (I used a little celery salt)
- 1 small zucchini (omitted this time)
- 5 cloves of garlic, pressed
- 1 lb. Italian sausage
- 1 can of green beans, drained
- 2 15oz cans red kidney beans, drained and rinsed
- 2 15oz cans Great Northern beans, drained and rinsed
- 1 14oz can diced tom with Italian seasoning
- 1 t kosher salt
- 1/2 t black pepper
- 3-4 t beef broth base OR 4 cups vegetable broth
- 6 c hot water OR 2 c if used veg broth
- 1/2 c macaroni or other small shell pasta
- 4 c loosely packed fresh spinach (I had baby spinach)
Heat large dutch oven to medium high and add olive oil to coat. Add onion, carrot, and celery and saute until onions become translucent. Add pressed garlic, and saute until you start to smell it. Remove veggies and set aside. Add Italian sausage and brown. Return veggies to pot. Add tomatoes and all beans. Add water and beef base (or water and broth). Bring to simmer and cook covered on low heat 20-25 minutes or until veggies are tender. Add pasta and cook until done, 8-10 minutes. Remove from heat and add spinach and parsley.
VERDICT: Really good! Made it in my new Lodge dutch oven. We had a lot of leftovers that will be great for lunch.