Sausage and Vegetable Minestrone Soup

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March 13, 2017

Recipe by Snixy Kitchen


    6 ounces italian sausage (about 2 medium sausages, casings removed)

    1 medium yellow onion, coarsely chopped

    2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)

    3 stalks diced celery, diced

    4 cloves garlic, diced

    ¾ teaspoon dried thyme

    3-4 small red potatoes, chopped into ¼”- ½” pieces

    Two 14.5-ounce cans diced tomatoes

    2½ tablespoons tomato paste

    6-8 cups chicken broth

    1 bay leaf

    15 ounce can red kidney beans, drained and rinsed

    15 ounce cannellini beans, drained and rinsed

    2½ cups orecchiette pasta, cooked al dente

    3 handfuls fresh spinach leaves

    ½ cup dry white wine

    2 tablespoons fresh store-bought pesto

    About 1 cup parmesan cheese, grated

    Kosher salt and pepper

    Optional: Sour batard, sliced and toasted for serving


    1For directions visit Snixy Kitchen


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