We’ve been making this Minestrone for years and its gradually changed over time but it’s still delicious and very filling. The picky eaters at my house will at the very least eat the pasta out of the soup. A vegetable chopper makes the prep for this soup so quick!
Ingredients:
- 1 lb ground Italian sausage
- 2 tablespoons tomato paste
- 1 medium yellow onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- 2 teaspoons oregano
- 1 can fire roasted diced tomatoes
- 2 tablespoons minced garlic
- about 4-5 cups chicken broth
- 2 cans beans ( I usually use 1 can red kidney beans and 1 can cannellini beans)
- 1 medium zucchini diced
- Baby Spinach (1 bunch or bag)
- 1lb pasta (bowties, penne, macaroni)
- Pesto (jarred for topping)
Instructions:
Brown the sausage in a large pot, add in tomato paste, after a few minutes add in onion, garlic, carrots, celery and oregano. Cook for about 5 minutes and then add in the tomatoes and chicken broth. I let this boil and when the veggies are soft, I add in the beans and zucchini for another 10 or so minutes. (Cook pasta separately.)When the soup is finished I serve over a handful of spinach and a scoop of pasta, we also like to top ours with a spoonful of pesto and sprinkle some parmesan on top.
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