Minestrone is a thick and hearty Italian-style soup made with a variety of colorful vegetables and your choice of beans, pasta or rice. Historically, making minestrone is something you would do at the end of the week for the purpose of using vegetables that were leftover from the previous days. That’s something we don’t really need to do these days since it’s so easy to get fresh vegetables from the supermarket. But if you order minestrone soup at a restaurant on a Sunday or Monday, you may be helping the chef keep costs down because it’s a way to use leftover vegetables that accumulated over the week…
Minestrone is a really versatile soup. You can make a vegan or vegetarian version using vegetable broth and lentils, kidney, or white beans. Alternatively, you can make a soup with a chicken broth base, chunks of chicken, beef or sausage.
For our sausage minestrone soup, we used Aidells smoked Italian-style chicken sausage, which is made with roasted garlic, basil, and mozzarella cheese. The links are hand-stuffed in casings and then slow-cooked over hardwood chips.
Aidells also has handcrafted, Mediterranean-accented smoked chicken sausage in two varieties: Artichoke and Garlic and organic Spinach and Feta. Aidells Sun-Dried Tomato smoked chicken sausage with Mozzarella Cheese has sweet basil and garlic. Chorizo double-smoked chicken sausage links are richly flavored with paprika, garlic, and other Spanish accents.
Before serving your homemade sausage minestrone soup, garnish with freshly grated parmesan cheese.
- 2 Tbsp. olive oil
- 1 onion (chopped)
- 3 cloves garlic (finely chopped)
- 1 celery stalk (diced)
- 1 carrot (diced)
- 1 zucchini (diced)
- 2 boiling potatoes (peeled and diced)
- 5 cups chicken stock
- 30 oz. chopped tomatoes (2 cans)
- 2 cups shredded kale (or chard)
- 15 oz. white beans (rinsed and drained, 1 can)
- 1/2 cup small shell pasta
- 1 pkg. Aidells® Smoked Chicken Sausage, Italian Style with Mozzarella Cheese
- 1/4 cup fresh basil (chopped)
- salt (to taste)
- freshly ground pepper (to taste)
- freshly grated Parmesan cheese (for garnish, optional)
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion, garlic, celery, carrot, zucchini and potatoes and cook, stirring until the vegetables begin to soften, about 5 minutes. Stir in the stock and tomatoes and bring to simmer.
- Simmer until the vegetables are almost cooked through, about 10 minutes.
- Add the kale or chard, beans and pasta and simmer until the pasta is tender, about 10 minutes.
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|Calories460Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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