Easy Minestrone Soup
User Reviews
5
Easy Minestrone Soup
Description
This minestrone recipe begins by browning Italian sausage with onions and garlic, which forms a flavorful base. To this, diced tomatoes, an assortment of beans including Navy and red kidney beans, diced celery, carrots, zucchini, and a mix of dried herbs—basil, oregano, thyme, rosemary, and bay leaves—are added alongside beef broth and water. A Parmesan rind contributes subtle depth to the broth. The soup simmers for an hour allowing vegetable and herb flavors to meld fully.
For added substance, pasta such as ditalini, farfalle, or shells is stirred in during the last 15-20 minutes to cook to al dente, creating a filling meal. The finished soup offers robust flavors from sausage and herbs, balanced by tender beans and vegetables. It's usually garnished with freshly grated Parmesan cheese and served with crusty bread, complementing the soup's rustic character.
The recipe can be adapted for slow cooker preparation by cooking certain ingredients longer and adding vegetables and pasta later in the cycle. Leftovers store well refrigerated for up to four days, though pasta may soften over time. Freezing is suitable for up to two months; thaw thoroughly before reheating gently on the stove or in the microwave.
Ingredients
- 1 pound Italian sausage casings removed, mild
- 1 onion chopped, medium
- 4 cloves garlic minced
- 28 ounces diced tomatoes
- 15 ounces Navy beans rinsed and drained, or cannellini beans or great northern beans
- 15 ounces red kidney beans rinsed and drained, or pinto beans
- 2 talks celery diced
- 2 large carrot 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 basil dried
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 bay leaf
- 1 parmesan rind
- 1 1/3 cups pasta optional - ditalini, farfalle or shells
- Parmesan Cheese for serving, freshly grated
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
- The recipe is adapted from Our Best Bites and includes an optional slow cooker method by cooking initial ingredients longer and adding vegetables and pasta later.
- Refrigerate cooled soup in an airtight container for up to 4 days; pasta may soften with storage.
- Reheat gently on low heat on the stove or in the microwave to preserve ingredients.
- Soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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