Simple and filling minestrone soup for a cold winter day. Filled with vegetables and sausage, this soup is easy to make and super flavorful.
5 from 1 review
Ingredients
6ouncesitalian sausage, about 2 medium sausages, casings removed
1medium yellow onion, coarsely chopped
2largecarrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
3stalkscelery, diced
4clovesgarlic, diced
¾teaspoondried thyme
3-4small red potatoes, chopped into ¼- ½-inch pieces
214.5-ounce cans diced tomatoes
2½tablespoonstomato paste
6-8cupschicken broth
1bay leaf
15ouncecan red kidney beans, drained and rinsed
15ouncecannellini beans, drained and rinsed
2½cupsgluten-free pasta, such as orecchiette, shells, or elbows, cooked al dente
3large handfuls fresh spinach leaves
½cupdry white wine
2tablespoonsfresh store-bought pesto
1cupfreshly grated parmesan cheese, grated
Salt & pepper
Optional: Gluten-Free Sourdough, sliced and toasted for serving
INSTRUCTIONS
Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.
Push vegetables to the side of the pot and add tomato paste to the cleared area.
Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper.
Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.
Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
When you're ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.
Add the spinach, stirring to combine, and cook until the leaves wilt.
Add the white wine and pesto, and stir to combine. Add more salt and pepper to taste.
Serve with a sprinkle of parmesan cheese and a side of crusty gluten-free toast.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.