Description
This minestrone sings with savory sausage, sweet carrots, and garlicky tomato broth, dotted with tender beans and al dente pasta. A finishing swirl of fresh pesto and a sprinkle of Parmesan adds herbal brightness and creamy depth.
Ingredients
- 2 links Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 zucchini, diced
- 1 cup small pasta (ditalini or elbow)
- 2 cups fresh spinach, roughly chopped
- ¼ cup pesto sauce
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat and add the sausage, breaking it up with a spoon until browned and cooked through.
- Add diced onion, carrots, and celery to the pot and sauté for 5 minutes until vegetables soften.
- Stir in minced garlic and tomato paste, cooking for another 2 minutes to deepen the flavors.
- Pour in diced tomatoes and vegetable broth, then bring the mixture to a gentle boil.
- Add cannellini beans and pasta, reduce heat to a simmer, and cook for 10 minutes until pasta is al dente.
- Stir in diced zucchini and spinach, cooking for 3 more minutes until zucchini is tender and spinach wilts.
- Remove the pot from heat and swirl in pesto sauce until fully incorporated.
- Season with salt and black pepper to taste and ladle into bowls.
- Garnish with grated Parmesan cheese before serving.
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Homemade vegetable or chicken broth will enhance the soup’s depth of flavor.
- Feel free to substitute seasonal vegetables like kale, bell peppers, or green beans.
- Leftover minestrone stores well in the refrigerator for up to 3 days and reheats on the stovetop.