Easy Minestrone Soup

Name: Easy Minestrone Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 serving
Ingredients: 1 pound mild Italian sausage; 1 medium onion; 4 cloves garlic; 28 ounces diced tomatoes; 15 ounces white navy, cannellini, or great northern beans; 15 ounces red kidney or pinto beans; 2 talks celery; 2 large carrots; 2 small zucchini; 4 cups water; 2 cups beef broth; 2 teaspoons dried basil; 1 teaspoon sugar; 1 teaspoon oregano; 1 teaspoon kosher salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 bay leaves; 1 Parmesan rind; 1 1/3 cups pasta; freshly grated Parmesan cheese

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5.0

48 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
8
Calories
226 kcal
Course
Soup
Cuisine
Italian

Easy Minestrone Soup

Felix Long

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This soul-warming Minestrone Soup is made with flavorful herbs, tender Italian sausage, your choice of pasta and tons of hearty vegetables. It's easy to make on the stove or in the slow cooker!

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Ingredients

Servings

1 pound mild Italian sausage casings removed
1 medium onion chopped
4 cloves garlic minced
28 ounces diced tomatoes
15 ounces white navy, cannellini, or great northern beans rinsed and drained
15 ounces red kidney or pinto beans rinsed and drained
2 talks celery diced
2 large carrots peeled and diced
2 small zucchini quartered and chopped (about 1 1/2 to 2 cups)
4 cups water
2 cups beef broth
2 teaspoons dried basil
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 bay leaves
1 Parmesan rind
1 1/3 cups pasta optional - ditalini, farfalle or shells
freshly grated Parmesan cheese for serving

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Instructions

In a large pot or dutch oven, brown the sausage with the onions and garlic over medium heat. Drain any grease that cooks off, if necessary.
Add all remaining ingredients up through the Parmesan rind (if you have one on hand), and bring the soup to a boil. Cover and reduce the heat to low, then simmer for 1 hour, stirring occasionally, until all of the veggies are tender.
Remove the bay leaves and anything that remains of the Parmesan rind and stir in the pasta, if using, during the last 15-20 minutes of cooking so that it can cook through until al dente.
Serve with crusty bread and freshly grated Parmesan cheese for sprinkling on top.

Notes

Recipe adapted from Our Best Bites.
Slow Cooker Method: Brown the sausage as usual, then add everything except for the zucchini, beans and pasta to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans, zucchini and pasta for the last 20-25 minutes of cooking.
Storage: Refrigerate cooled soup in an airtight container for up to 4 days. Keep in mind that the longer it sits, the softer the pasta will get.
Reheating: Warm soup over a low-heat stove or pop individual servings into the microwave.
Freezing: Transfer cooled soup to a freezer-safe container, leaving at least 2 inches of free space at the top to allow for expansion. Frozen minestrone soup will last for up to 2 months. Thaw it out in the fridge overnight before reheating.

Nutrition Information

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Calories 226kcal (11%) Carbohydrates 6g (2%) Protein 9g (18%) Saturated Fat 6g (30%) Cholesterol 43mg (14%) Sodium 959mg (40%) Fiber 1g (4%) Sugar 2g (4%)