Minestrone soup is quick, hearty, and simple to make with Italian sausage, beans, pasta, and healthy veggies in a rich tomato broth.
Growing up my mom always had this one “junk drawer” in her kitchen that was entirely made up of pages torn out of magazines with recipes and handwritten recipe cards from relatives. I distinctly remember the absolute chaos of trying to find the recipe you wanted and spending 20 minutes rifling through it and getting distracted by dessert recipes that you hadn’t had in years. This minestrone soup recipe was torn out of a calendar from the year I was born and still remains one of my favourite regular soup recipes.
This recipe is easily made dairy free by omitting the parmesan rind (nutritional yeast is a good alternative). Use gluten-free pasta
To Prepare Minestrone Soup
In a large pot, add half of the oil and heat over medium. Add the sausage to the pot and cook until no longer pink and lightly browned.
Now add the remaining oil and the onion, garlic,carrot, celery, and bell pepper. Cook for about 5 minutes or until the onions are translucent.
Add the spices (except for the bay leaf) and stir to combine. Cook for 30-60 seconds until fragrant.
Add the diced tomatoes (or pureed if preferred),broth, cabbage, beans, bay leaf, and optionally the parmesan rind. Stir to combine and bring to a simmer.
Cook for 15-20 minutes until vegetables are tender. Remove the bay leaf and parmesan rind.
Adjust seasonings and serve with a scoop of cooked pasta. Enjoy!
Looking for other quick soup recipes? Try my Summer Corn and Potato Chowder or my Moroccan Bean and Lentil Soup.
Quick and Hearty Minestrone Soup
Ingredients
Minestrone Soup
- 2 tbsp extra-virgin olive oil
- 1 lb 3 large Italian sausages, casings removed
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- ¾ cup bell pepper, chopped
- 2 tsp dried parsley
- ½ tsp dried basil
- ¼ tsp dried thyme
- ¼ tsp ground black pepper
- 1 tsp fine sea salt, or more to taste
- 1 bay leaf
- 28 oz can diced tomatoes
- 4 cups chicken or beef broth
- 2 cups green cabbage, shredded
- 2 (15 oz cans) kidney beans, drained and rinsed
- 1-2 inch piece of Parmesan rind*
To Serve
- about ¼ cup cooked small noodle pasta per serving**, cooked and set aside
Directions
- In a large pot, add half of the oil and heat over medium. Add the sausage to the pot and cook until no longer pink and lightly browned.
- Now add the remaining oil and the onion, garlic,carrot, celery, and bell pepper. Cook for about 5 minutes or until the onions are translucent.
- Add the spices (except for the bay leaf) and stir to combine. Cook for 30-60 seconds until fragrant.
- Add the diced tomatoes (or pureed if preferred),broth, cabbage, beans, bay leaf, and optionally the parmesan rind. Stir to combine and bring to a simmer.
- Cook for 15-20 minutes until vegetables are tender. Remove the bay leaf and parmesan rind.
- Adjust seasonings and serve with a scoop of cooked pasta. Enjoy!
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