One of my favorite winter soups that will both empty your vegetable bin and leave you muy satisfecho. Minestrone soup seems to have a little bit of everything in it -Italian sausage, potatoes, pasta, zucchini, and beans to just name a few. I like to season my broth with old cheese rinds, but if you do not have any on had a large hunk or two of parmesan should do the trick.
- 8 oz Italian Sausage
- 1 diced Onion
- 4 chopped cloves of Garlic
- 1 sliced Carrot
- 1 diced Zucchini
- 2 diced Potatoes
- 1 cup trimmed and cut Green Beans
- 1 (12oz) can diced Tomatoes
- 1 small can of Cannellini Beans (drained and rinsed)
- 8 cups Chicken Broth
- 1 cup dried Penne Pasta
- 1/2 a bunch of Kale, Chard, or Spinach
- Parmesan Cheese Rinds
- Salt and Pepper for seasoning
- grated Parmesan Cheese for serving
- In a large soup pot over medium heat begin to brown the crumbled Italian sausage. If the sausage is really greasy you may want to remove it from the pan and drain it on a paper towel.
- Add 1 medium diced onion to the sausage. Cook for 3-4 minutes until the onion pieces start to soften.
- Add a pinch of salt, 4 large and finely chopped cloves of garlic, and 1 large carrot diced. Cook for about 3 minutes while stirring occasionally.
- Add: zucchini, potatoes, green beans, can of diced tomatoes, can of cannellini beans, parmesan rind, and 8 cup chicken broth. Season with salt and pepper and bring to boil.
- Cook for 15-25 minutes. The longer you cook the more flavor develops, but you do not want mushy veggies so keep an eye out.
- Add penne pasta to soup, and cook for another 8 minutes.
- Add the kale, spinach, or chard.
- Serve hot with freshly grated Parmesan cheese.
Adapted from The Washington Post.