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Minestrone with Sausage and Pesto

Hearty Minestrone with Sausage and Pesto for Cozy Nights

This hearty minestrone with sausage and pesto combines vibrant veggies and savory sausage, making it perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Mild Italian Sausage Substitute with turkey sausage for a lighter option.
  • 1 medium Onion Yellow or white onions work best.
  • 2 stalks Celery Can substitute with fennel for a different flavor.
  • 2 medium Carrots Other root vegetables like parsnips can be used.
  • 2 tbsp Tomato Paste
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 1 tsp Dried Oregano Use Italian seasoning as a substitute.
  • 14.5 oz Italian Style Diced Tomatoes Regular diced tomatoes can be used but season well.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
For the Beans and Veggies
  • 1 can Cannellini Beans Can substitute with garbanzo beans for variety.
  • 1 can Red Kidney Beans Other beans can be mixed in for flexibility.
  • 1 medium Zucchini
  • 1 medium Yellow Squash
  • 1 cup Ditalini Pasta Substitute with any small pasta shape.
  • 2 cups Baby Spinach Kale or Swiss chard can also be used.
For the Finishing Touches
  • ¼ cup Basil Pesto Store-bought or homemade is fine.
  • ¼ cup Grated Parmesan Cheese Nutritional yeast can be an alternative for a dairy-free option.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot over medium to medium-high heat, add the mild Italian sausage. Cook, stirring occasionally, for about 5-7 minutes or until browned and fully cooked.
  2. In the same pot, add the chopped onion, celery, and carrots; sauté for around 5 minutes until the onions become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the tomato paste, dried oregano, and Italian style diced tomatoes, mixing well. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer uncovered for 30-45 minutes.
  4. Mix in the cannellini beans, red kidney beans, zucchini, yellow squash, and ditalini pasta. Increase the heat to bring back to a gentle boil, then reduce to a simmer. Cook for 10 minutes or until the pasta is al dente.
  5. Turn off the heat and fold in the baby spinach, allowing it to wilt for 2-3 minutes. Season the soup with salt and pepper to taste.
  6. Ladle the soup into bowls, finishing each with basil pesto and grated Parmesan cheese. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For optimal flavor, simmer a Parmesan rind in the broth. This soup freezes wonderfully; store it in an airtight container.

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