Hearty Sausage Minestrone Soup RECIPE
Hearty Sausage Minestrone Soup
#HeartySausageMinestroneSoup
#DeliciousMinestrone
1 pound of bulk Italian Sausage (I used mild)
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
3 cans (14.5 oz.) undrained diced tomatoes with basil, oregano and garlic (I didn't mean to say 2 cans in the video.)
2 cans (16 oz.) kidney beans, rinsed & drained
2 cans (14 .5 oz.) chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup ditalini or other small pasta
Top with Parmesan Cheese!
In a Dutch oven, cook sausage, onions, celery and carrots over medium heat for 8-10 minutes or until sausage is no longer pink and onions are tender. Break the sausage into crumbles and drain. Add pepper and garlic. Then add tomatoes, beans and broth. Bring to a boil. Add pasta and cook until tender. Makes about 8 hearty servings.
In a crockpot cook 6 hours on low.
On the stovetop cook 1.5 hours on low after all the ingredients have been added and you have allowed your soup reach a boiling point.
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How to make a hearty Minestrone soup (Italian vegetable soup)
#minestronesoup #italiansoup #vegetablesoup How to make a hearty Minestrone soup (Italian vegetable soup)
Minestrone is a healthy, hearty soup that eats like a meal. There is NO specific recipe for Minestrone.
You would use any vegetables ???? or greens ???? you have in the refrigerator OR vegetables and greens that are in season.
INGREDIENTS that we used for this recipe:
1/4 cup olive oil
1 bottle of 23 ozs. passata (strained tomatoe sauce)
8 cups (approx. 2 litres) of water
1 tablespoon salt (or to taste)
1/2 tablespoon black pepper (or to taste)
2 cups carrots ???? cut into bite size pieces
2 cups potatoes ???? cut into bite size pieces
2 cups zucchini cut into bite size
2 cups Ditali pasta
2 cups long stemmed spinach (roughly chopped)
One 19 ounce can of white kidney beans (rinsed and drained)
DIRECTIONS:
1) In a large sauce pan, over medium heat, add the olive oil, tomato ???? sauce, water, salt and pepper. Stir and bring to boil, and let boil for 15-20 minutes before adding the vegetables ????. Note that the vegetables will go in at different times as some need to cook longer than the rest- all depending on which vegetables YOU choose.
2) Add the carrots ???? and potatoes ???? and let cook for 5-6 minutes.
3) Add the kidney beans and let cook for 3-4 minutes.
4) Add the pasta and zucchini and let cook for another 5-6 minutes.
5) Lastly, add the spinach and let cook for 2 minutes.
The minestrone is ready !!! Slice some Italian pagnotta bread to accompany this delicious ????
meal along with a glass of red wine ????!
Nancy and Franca thank you for watching
And as always, continue to LOVE WHAT UEAT ????????
YOUTUBE: youtube.com/@lovewhatueat
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HEARTY MINESTRONE SOUP | Meat or Vegetarian!
#weekendatthecottage #easydeliciousrecipes #minestronesoup
For the full recipe:
This HEARTY MINESTRONE SOUP is perfect for lunch or dinner on a chilly day. Whether you make classic vegetarian minestrone or add meat for our carnivore version, you’ll be serving up a bowl of goodness.
This is a recipe that always works and garners lots of compliments (and second helpings). It also yields a substantial quantity, so if you have a crowd coming your way, this is the recipe you’ll want to make.
Because this easy minestrone recipe is so tasty and memorable, we know you’ll want to PIN the recipe to a favourite board or BOOKMARK the page. You can also forward it to friends – they’ll love it too!
Here’s why it remains one of the best minestrone recipes we’ve ever tasted:
VEGETABLES!
Minestrone is often thought of as the soup without a recipe. It has a long and storied history as being a staple of both Roman and Italian cuisine, yet there’s no single recipe for it; rather, there are countless. The one thing they all seem to have in common is to include lots of seasonal vegetables, beans and pasta.
Thankfully, such broad parameters mean two things: feel free to add your favourite vegetables and make this recipe your own.
FLAVOUR BOOSTERS
It’s easy to think of minestrone as an enhanced vegetable soup. During testing, we realized that the simple addition of pasta and beans left us wanting more. Adding a collection of flavour boosters at the very end helps create an exceptionally tasty soup.
We included three herbs in this particular version, but we encourage you to experiment with others. You might also like combinations that include oregano, dill, thyme, sage, marjoram and fennel. Lots of options!
STIR & TASTE
Perhaps my favourite, and the most memorable, moment in this recipe is the final stir and first taste. Whether you're simply adding the lemon juice and herbs, or in the carnivore version, sautéed beef, the first spoonful is exciting. After balancing the flavours with salt and pepper, you’re ready to garnish with Parmesan and serve with lovely warmed bread. Fabulous!
Although we often think of a hearty soup such as this as a standalone meal, you might want to serve a few additional dishes to really round out plans for a dinner party. If company’s on the way, start with our ABC Flatbread appetizer and end the evening with a classic fall dessert like our BUTTERNUT SQUASH STRUDEL or our SPICED PARSNIP CAKE.
Two ways to make this HEARTY MINESTRONE SOUP recipe and both are sure to please. Enjoy!
INGREDIENTS
2 tablespoons of vegetable oil
1 white onion, chopped
1 cup of diced celery
2 cloves of garlic, finely diced
1 can (28 oz.) of San Marzano tomatoes, roughly chopped
6 cups of vegetable broth
1 cup of green beans, chopped
1 carrots, peeled, halved and sliced
1 zucchini, chopped
1 cup of cauliflower florets
2 cups of pasta, uncooked
1 can (19 oz.) of red kidney beans, drained and rinsed
For the flavour boosters:
juice from ½ a lemon
1 teaspoon of fresh basil, finely chopped
1 teaspoon of rosemary, finely chopped
1 teaspoon of parsley, finely chopped
salt and black pepper to taste
For the meat version:
1 pound of ground beef, cooked and fat drained
Parmesan cheese for garnish
INSTRUCTIONS
1) Place a large 6-quart soup pot on medium-high heat. Add oil. When the oil begins to shimmer, stir in the onion, celery and garlic. Cover and cook for 5 minutes.
2) Stir in the tomatoes and vegetable broth, cover and bring to temperature. Right before it comes to a boil, stir in the green beans, carrots, zucchini and cauliflower. Add the pasta and cover. Reduce to simmer and cook for 20 minutes.
3) Stir in the red kidney beans and the flavour boosters. Add meat, if using.
4) Serve immediately with Parmesan cheese and a favourite warmed bread.
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
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Hearty Minestrone Soup Recipe - Cooking with Bosch
A hearty and healthy bowl of easy-to-make minestrone soup, finely garnished with parsley and extra virgin olive oil. A low-fat option for a side dish!
Ingredients
50ml - Vegetable Oil
1 Onion - Sliced
2 Carrots - Diced
3 Large Celery Sticks – Chopped
200g - Green Zucchini
200g - Yellow Zucchini
2 Garlic Cloves - Finely Chopped
2 Tablespoons - Tomato Paste
400g - Whole Tomatoes – Canned, Peeled and Blended
1litre - Vegetable/ Chicken Stock
250g - Tin Cannellini Beans - Drained and Rinsed
100g - Spaghetti - Broken into Short Lengths
250g - White Cabbage - Finely Shredded
50g - Bacon
To Taste - Salt
To Taste - White Pepper Powder
To Garnish - English/Italian Parsley – Finely Chopped
To Garnish - Extra Virgin Olive Oil
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