Hello Everybody! Today I am sharing with you my Minestrone soup recipe. This dish is perfect on those cold winter nights! Watch the video below to see how I cook this recipe in real-time or keep reading for the written recipe.
Ingredients:
- 1 cup Great Northern beans
- 1/2 lb. spicy sausage
- 28 oz. fresh plum tomatoes, chopped
- 1 cup Ditalini pasta
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 Yukon Gold Potatoes, chopped
- 1 medium turnip, chopped
- 1/2 onion, chopped
- 1/2 cabbage, chopped
- Olive oil
- Pot of chicken stock (about 8 cups)
Start by adding 2 tablespoons of olive oil into a large pot. Heat the oil on medium, then add in the spicy sausage. Begin stirring the sausage to get an even browning. You’re only going to want to cook the sausage for about a minute, then you can add in the chopped onions. Again, you’re going to stir the onion and sausage together for about a minute, then add in the celery and carrots; mix everything together, then add in the cabbage, potatoes and turnip. Mix them together a bit, then pour in the chicken stock and the plum tomatoes. Add salt and black pepper to your own preference.
Now we will leave the minestrone on the stove over medium heat for about 30 minutes. At the 30 minute mark, we will add in the beans. For the beans, they can either be canned beans, or dried beans that you cooked yourself. I personally like to use dried beans, but make sure to cook them before hand as per packaging instructions. Now we will let the beans cook in the minestrone for 15 minutes. In the meantime, you can bring a pot of salted water to a boil and cook the Ditalini pasta. Another way to cook the Ditalini pasta is to add the dried pasta right into the pot of minestrone and let boil. Keep in mind if you cook the pasta in the minestrone, and if you have any leftovers, the Ditalini pasta will expand in size.
And now, the best part! I like to top off my Minestrone soup with pecorino cheese, chopped parsley, and some hot peppers (Oh yeah Baby)! Enjoy and cin cin!
Minestrone Soup
A hearty and nutritious Italian Minestrone soup, filled with vegetables, beans, and pasta.
Equipment
- Large Pot
- Pot for Boiling Pasta
Ingredients
- 1 cup Great Northern Beans cooked or canned
- 1/2 lb Spicy Sausage
- 28 oz Fresh Plum Tomatoes chopped
- 1 cup Ditalini Pasta cooked separately or added to soup
- 3 stalks Celery chopped
- 3 Carrots chopped
- 2 Yukon Gold Potatoes chopped
- 1 medium Turnip chopped
- 1/2 Onion chopped
- 1/2 Cabbage chopped
- 2 tbsp Olive Oil
- 8 cups Chicken Stock
- to taste Salt
- to taste Black Pepper
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the spicy sausage and cook for about 1 minute.
- Add the chopped onion and cook with sausage for another minute, stirring well.
- Add the celery and carrots, then mix in cabbage, potatoes, and turnip. Stir together briefly.
- Pour in the chicken stock and add the chopped plum tomatoes. Season with salt and pepper to taste.
- Simmer on medium heat for about 30 minutes, then add the cooked or canned beans and cook for an additional 15 minutes.
- Bring a separate pot of salted water to boil and cook the Ditalini pasta, or add directly to the soup. If added directly, note that pasta will expand.
- Serve topped with pecorino cheese, chopped parsley, and optional hot peppers. Enjoy!
Notes
Top with pecorino cheese and chopped parsley. For added spice, garnish with hot peppers. Serve with crusty bread!
Tried this recipe?Let us know how it was!