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This Comforting Minestrone-ish Soup is a staple. It is far from fussy and it’s such a simple crowd-pleaser! For maximum results use local, in-season produce and flavorful Italian sausage. And whether you use vegan or non-vegan meat, it will surely help weave the flavors together! This soup is pure delight!
That said, whether you’re a soup lover all year long, or want some warmth after a long, chilly day, this soup is here for you!
Comforting Minestrone-ish Soup
- 1 Tbsp olive oil
- 1 lb. Italian sausage grounds (mild or hot, depending on preference)
- 2 medium carrots, diced (about 3/4 cup)
- 2 medium ribs of celery, sliced (about 3/4 cup)
- 1 large sweet onion, diced (about 1 1/2 cups)
- 2 zucchinis, diced (about 1 1/2 cup)
- 3 large garlic cloves, minced (about 1 Tbs)
- 1 (28 oz) can diced, fire-roaseted tomatoes
- 4 cups vegetable stock (more or less as needed)
- 1 3/4 cups cooked cannellini beans (or white beans of choice)
- 1 3/4 cups cooked kidney beans
- 2 tsp dried Italian seasoning
- 3/4 cup dried pasta (I used Reginetti for its fun shape but you can use whatever makes you happiest!)
- 3 Tbs fresh parsley, roughly chopped
- 2 Tbsp fresh basil, roughly chopped
- 1 Tbs fresh rosemary leaves, roughly chopped
- 1-2 tsp sea salt (more or less to preference)
- 2 tsp freshly ground black pepper
- 2 tsp crushed red chili flakes
- 1 lemon (juice to taste preference)
- 1 Tbs soy sauce (optional)
- Bring a large stockpot to medium heat then add the olive oil and Italian sausage and cook for about 5 minutes or just beginning to brown, breaking the sausage into chunks. Cook the meat until it is no longer pink, then transfer it to a dish and set aside.
- Then, leaving the rendered fat in the pot, stir in the onions, celery, and carrots, and season with salt and pepper. Cook for about 10 minutes or until the chunks begins to soften and brown.
- Afterwards, add the garlic and cook for another 2 minutes or until fragrant. Next, return the cooked sausage, and stir in with the diced zucchini and fire-roasted tomatoes. Add the vegetable broth, rinsed beans and herbs, then increase the heat to a boil. Afterwards, reduce the temperature to a low simmer, cover with a lid, and simmer for 20-30 minutes.
- Then, when ready, remove the lid and add the pasta. Cover again, then cook until the pasta is tender (about 12-15 minutes). Add more broth if needed.
- Afterwards, when the pasta cooks, taste test and adjust seasonings to preference. Then, add crushed red pepper flakes for a little heat. Stir in soy sauce (for added umami) and squeeze in the lemon juice. Add more or less to preference.
- Finally, ladle the minestrone soup into bowls and garnish (optional) with freshly grated parmesan cheese, a crackling of black pepper, and fresh herbs. At last! Enjoy!
For more delicious recipes to create or pair alongside visit the Kitchen Journal.