Italian Sausage & Bean Minestra





It's Souper Saturday again. The week sure goes by fast. We only have two more soups to go in this series and I hope you enjoyed adding some of these to your recipe box.  Mr. B really enjoyed this soup but me not as much.  I'm really not a sausage fan but if you are, as he is, you will love this soup.  I would take the serving suggestion that you see at the bottom of the post and have a sprinkle of fresh parmesan cheese and crusty bread as it really adds to this soup experience.  I guess bread is really good with all soups but then I love thick crusty bread.


Italian Sausage & Bean Minestra

3 carrots, sliced
1 small onion diced
3 stalks celery diced
1 cup green beans chopped into one inch pieces.
1 zucchini squash, sliced
2 cups fresh spinach, large chop
1 lb sweet Italian sausage, (I used Johnsonville Italian sweet sausage)
2 cups (or one small can) cannelloni beans, drained and rinsed.
1/2 cup small size pasta, (optional, I wouldn't add it next time as it sucks up to much broth and I felt it was not really needed, less carbs that way,your choice)
4 cups chicken stock


In a stock or soup pot add a tablespoon of olive oil, the diced carrots, celery and onion.  Allow them to cook for 5-7 minutes.

Add the diced zucchini, and green beans and continue to cook for about 5 minutes.

Remove the sausage from the casing, break it apart and add it into the stock pot, and allow it to brown.

Add the chicken stock, bring to a boil, turn down the heat and allow to simmer.

Add the cannellini beans and continue to simmer for about 30 minutes.

If you are adding the pasta add it in now and cook for an additional 10 minutes.

Add in the spinach and allow to wilt.

Serving suggestion: sprinkle with fresh grated or shaved parmesan cheese and crusty bread.

Recipe adapted from askchefdennis.com

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