Southern Minestrone Soup
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Southern Minestrone Soup
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Hearty, healthy, and satisfying, this Southern minestrone soup is a cozy, one-pot supper for chilly days!
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Ingredients
- 1 lb. ground pork sausage
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 teaspoons minced or pressed fresh garlic
- 8 cups chicken broth
- 2-3 cups chopped collard greens
- 1 (16 ounce) can black-eyed peas, drained and rinsed
- 1 (16 ounce) can pinto beans, drained and rinsed
- 1 (14.5 ounce) can petite diced tomatoes, not drained
- 1 cup fresh or frozen cut okra (or sub with frozen cut green beans, diced zucchini, corn, or other vegetables of choice)
- kosher salt, to taste
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup uncooked ditalini pasta
- 2 tablespoons apple cider vinegar
- Optional garnish: grated Parmesan cheese; chopped fresh herbs (such as parsley or thyme)
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Instructions
- In a large Dutch oven, cook pork sausage over medium-high heat until browned. Using a slotted spoon, remove the sausage to a paper towel-lined plate. Reserve the drippings in the pot.
- Add the onions, carrots, and celery to the pot with the drippings. Cook over medium-high heat, stirring regularly, until the vegetables are starting to soften, about 7-10 minutes. Add the garlic; cook for 1 more minute.
- Return the sausage to the pot. Stir in the broth, greens, black-eyed peas, pinto beans, diced tomatoes, okra, salt, pepper, oregano, and thyme. Bring the mixture to a boil; reduce the heat to low, and gently simmer (uncovered) for about 10 minutes, until the vegetables and greens are soft.
- Add pasta, and continue simmering the soup for about 10-15 more minutes, or until the pasta is al dente (just barely tender). Remove from the heat. Stir in the vinegar. Taste and season with additional salt and pepper, if desired.
- Ladle into bowls and garnish with freshly grated Parmesan cheese and additional fresh herbs.
Notes
- The total cooking time for the pasta will depend on the size and shape that you choose. Ditalini typically needs about 10-15 minutes in the simmering broth, but keep an eye on it and turn off the heat when the pasta is just barely tender. It will continue to soften and plump up as it sits in the hot soup.
- The total cooking time for the pasta will depend on the size and shape that you choose. Ditalini typically needs about 10-15 minutes in the simmering broth, but keep an eye on it and turn off the heat when the pasta is just barely tender. It will continue to soften and plump up as it sits in the hot soup.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. I use a mild country pork sausage here, but you can substitute with just about any smoky meat that you enjoy. Try smoked sausage sliced into rounds, andouille sausage, Italian sausage, or even 5-6 strips of thick-cut bacon. You might also prefer diced ham, a smoked ham hock, ground turkey, or pancetta. If using a ham hock, just sauté the veggies in olive oil (rather than drippings) and add the hock to the pot of soup with the broth. Swap out the black-eyed peas and pinto beans for any canned beans that you like. Other good options include navy beans, cannellini beans, chickpeas (garbanzo beans), black beans, and kidney beans. Don't care for okra? Use frozen corn, diced zucchini, broccoli or cauliflower florets, or frozen cut green beans instead. Try other fresh or dried herbs. Additional options include fresh rosemary, basil, and chives. A bay leaf is also a great addition to the broth. Instead of collard greens, sub with turnip greens, kale, or spinach if you prefer. When using spinach, wait to add it at the very end since the leaves will wilt as soon as they hit the hot broth.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well.
- I use a mild country pork sausage here, but you can substitute with just about any smoky meat that you enjoy. Try smoked sausage sliced into rounds, andouille sausage, Italian sausage, or even 5-6 strips of thick-cut bacon. You might also prefer diced ham, a smoked ham hock, ground turkey, or pancetta. If using a ham hock, just sauté the veggies in olive oil (rather than drippings) and add the hock to the pot of soup with the broth.
- Swap out the black-eyed peas and pinto beans for any canned beans that you like. Other good options include navy beans, cannellini beans, chickpeas (garbanzo beans), black beans, and kidney beans.
- Don't care for okra? Use frozen corn, diced zucchini, broccoli or cauliflower florets, or frozen cut green beans instead.
- Try other fresh or dried herbs. Additional options include fresh rosemary, basil, and chives. A bay leaf is also a great addition to the broth.
- Instead of collard greens, sub with turnip greens, kale, or spinach if you prefer. When using spinach, wait to add it at the very end since the leaves will wilt as soon as they hit the hot broth.
Nutrition Information
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Serving
1cup
Calories
277kcal
(14%)
Carbohydrates
30g
(10%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
30mg
(10%)
Sodium
985mg
(41%)
Potassium
568mg
(16%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
2204IU
(44%)
Vitamin C
9mg
(10%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 277kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 985mg | 41% |
| Potassium | 568mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2204IU | 44% |
| Vitamin C | 9mg | 10% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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