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!
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