Minestrone Soup

Minestrone Soup is a hearty Italian dish full of pasta, beans, and lots of chunky veggies. I also like to add Italian sausage to please my meat loving husband and make it extra savory.

Minestrone literally means “big soup” and historically is a big pot of chunky soup made with a multitude of whatever vegetables are in season along with beans and pasta or rice. Traditionally meat free but you can beef it up with Italian sausage or chicken.

I was inspired to make my version of this delicious soup by Joanna Gaines recipe in her second cookbook. Such a classic recipe that I can never get enough of. 

Soup is my favorite food group and this is a special one. I always like to serve it with a loaf of crusty bread like my Rustic Sourdough Bread or my No Knead Artisan Bread.
I hope y’all enjoy! 

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel

Minestrone Soup

Minestrone Soup is a hearty Italian dish that means “big soup”. Full of vegetables, pasta, beans, and Italian sausage, it is hearty and delicious.

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Total Time 45 minutes mins

Servings: 12 Servings

Course: Main Course, Soup

Cuisine: Italian

Ingredients Method

Ingredients

  

• 1 lb Italian sausage optional
• 3 tbsp olive oil
• 3 tsp minced garlic
• 1 onion chopped
• 2 celery stalks diced
• 2 large carrots diced
• 1 zucchini diced
• 1 yellow squash diced
• 1 - 28 oz can diced tomatoes
• 2 quarts chicken broth
• 1 cup ditalini pasta or small shell pasta
• 1 tsp basil
• 1 tsp salt
• 1 tsp black pepper
• 1 - 15.5 oz can kidney beans drained and rinsed
• 1 - 15 oz can cannellini beans drained and rinsed
• 3 cups baby spinach
• Freshly grated Parmesan and fresh basil leaves for garnish if desired

Method

 

1. In a large pot, brown the Italian sausage in the olive oil. Add the minced garlic and sauté for a couple minutes.
2. Add the onion, celery, carrots, zucchini, and squash. Mix and sauté for about 10 minutes.
3. Add the tomatoes, broth, pasta, basil, salt, and black pepper. Simmer till veggies and pasta are soft.
4. Add the spinach and beans and simmer for a couple minutes to let the spinach wilt.
5. Serve and garnish bowls with Parmesan cheese and fresh basil if desired. Delicious served with crusty sourdough bread.