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Per serving
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- 1
Brown the sausage
In a large soup pot, brown the Italian sausage over medium to medium-high heat, breaking it up as it cooks. Drain off the fat. While the sausage browns, chop the onion, celery, and carrots and mince the garlic.
- 2
Build the base
Add the tomato paste, chopped onion, celery, carrots, minced garlic, and dried oregano to the pot with the sausage. Saute everything together for about 5 minutes to wake up the tomato paste and soften the vegetables.
- 3
Simmer the broth
Pour in the can of diced tomatoes (juices and all) and the chicken broth. Turn the heat to high and bring it to a boil, then reduce to a simmer. Cook uncovered for 30 to 45 minutes, until the carrots are tender.
- 4
Add beans, squash, and pasta
Drain and rinse both cans of beans and add them to the pot along with the chopped zucchini, yellow squash, and dry ditalini pasta. Bring back up to a boil, then reduce to a simmer and cook another 10 minutes, until the pasta is just al dente. If the soup feels too thick, add another cup or two of broth.
- 5
Finish with spinach and season
Turn off the heat. Roughly chop the baby spinach and stir it in. Cover the pot and let sit for about 5 minutes so the spinach wilts. Taste and season with salt and pepper.
- 6
Garnish and serve
Ladle into bowls and top each one with a teaspoon of basil pesto and a few grates of fresh parmesan. The pesto is what takes this from good to crave-worthy, so don't skip it.
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Italian Sausage and White Bean Minestrone
Created by: SundayPrepCo
Ingredients
- 16 oz mild Italian sausage
- 1 onion
- 1 1/2 cup celery
- 1 1/2 cup carrots
- 6 oz tomato paste
- 2 tbsp garlic
- 1 tbsp dried oregano
- 15 oz Italian-style diced tomatoes
- 5 cup chicken broth
- 15 oz cannellini beans
- 15 oz red kidney beans
- 1 cup zucchini
- 1 cup yellow squash
- 1/2 cup ditalini pasta
- 2 cup baby spinach
- basil pesto, to garnish
- grated parmesan cheese, to garnish
- salt and pepper, to taste
Instructions
- Brown the sausageIn a large soup pot, brown the Italian sausage over medium to medium-high heat, breaking it up as it cooks. Drain off the fat. While the sausage browns, chop the onion, celery, and carrots and mince the garlic.
- Build the baseAdd the tomato paste, chopped onion, celery, carrots, minced garlic, and dried oregano to the pot with the sausage. Saute everything together for about 5 minutes to wake up the tomato paste and soften the vegetables.
- Simmer the brothPour in the can of diced tomatoes (juices and all) and the chicken broth. Turn the heat to high and bring it to a boil, then reduce to a simmer. Cook uncovered for 30 to 45 minutes, until the carrots are tender.
- Add beans, squash, and pastaDrain and rinse both cans of beans and add them to the pot along with the chopped zucchini, yellow squash, and dry ditalini pasta. Bring back up to a boil, then reduce to a simmer and cook another 10 minutes, until the pasta is just al dente. If the soup feels too thick, add another cup or two of broth.
- Finish with spinach and seasonTurn off the heat. Roughly chop the baby spinach and stir it in. Cover the pot and let sit for about 5 minutes so the spinach wilts. Taste and season with salt and pepper.
- Garnish and serveLadle into bowls and top each one with a teaspoon of basil pesto and a few grates of fresh parmesan. The pesto is what takes this from good to crave-worthy, so don't skip it.