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
Method
- 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!