Italian Sausage Minestrone
Our August spotlight shared her take on the classic Italian recipe of Minestrone soup. This soup is loaded with heart-healthy vegetables, Italian sausage and delicious broth.
Italian Sausage Minestrone
Total Time 45 minutes
Servings 4 Servings
Ingredients
- 1 lb spicy Italian sausage casings removed
- Olive oil or vegetable oil
- 2 celery stalks roughly chopped
- 1 medium yellow onion roughly chopped
- 5 garlic cloves roughly chopped
- 8 oz french green beans trimmed and cut
- 12 oz frozen artichoke hearts thawed
- 2 15 oz cans diced tomatoes
- 1 tsp dried oregano
- salt & pepper small dash to taste
- 6 cups low-sodium beef broth
- ½ cup small pasta such as mini Farfalle or elbow macaroni
- 1 15- oz can chickpeas
- 1 cup chopped parsley leaves
- 7 large fresh basil leaves torn
- ¼ cup grated Parmagiano Reggiano
Instructions
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Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside.
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In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes. Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes.
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Lower the heat to medium-low; cover and let simmer for another 15 minutes.
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Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente).
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Remove from heat and stir in the fresh basil.
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Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.
Recipe Notes
This recipe was created by Suzy Karadsheh of The Mediterranean Dish.
