Description
Classic Minestrone soup brings Italian countryside warmth to your kitchen with hearty vegetables, tender beans, and rich tomato broth. Generous portions and simple ingredients create a comforting meal you’ll savor through chilly evenings.
Ingredients
Scale
Main Protein:
- 4 chicken or pork sausages (jalapeno), casings removed
- 10 cups chicken stock
Vegetables and Herbs:
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- ¾ cup minced celery, including leaves
- 8–12 kale leaves, thick stems removed, chopped (or Swiss chard)
- 2 garlic cloves, minced
- 1 sprig rosemary
- ¼ cup tightly packed fresh basil, chopped
Additional Ingredients:
- 2 tablespoons olive oil
- 14 ounces (396 grams) canned diced tomatoes
- 15 ½ ounces (440 grams) canned Cannellini, Great Northern, or other white beans (rinsed and drained)
- ½ cup parmesan or romano rind
- 2 teaspoons kosher salt
- ¼ teaspoon freshly grated pepper
- Salt to taste
Instructions
- Warm 2 tablespoons (30 milliliters) of olive oil in a generously sized soup pot over medium heat, then crumble the sausage into the pot and sauté until the meat browns evenly.
- Add chopped garlic, minced rosemary, basil, and Italian parsley to the browned sausage, stirring to distribute the herbs thoroughly and release their aromatic oils.
- Incorporate diced carrots, chopped celery, and roughly torn kale leaves into the pot, continuing to stir and ensure even cooking of all vegetables.
- Cover the pot and allow vegetables to soften and meld together, cooking for approximately 8 to 12 minutes while occasionally stirring to prevent sticking.
- Pour in diced tomatoes and stir gently, letting them integrate with the existing mixture for 3 to 4 minutes.
- Add white cannellini beans, rich chicken stock (32 ounces or 946 milliliters), and grated hard cheese, raising the heat to medium-high and stirring periodically.
- Reduce heat to low, partially cover the pot, and let the soup simmer for 25 to 35 minutes, allowing flavors to develop and concentrate.
- Remove the rosemary sprig, then season with kosher salt and freshly ground black pepper to taste.
- Finish by drizzling with additional extra-virgin olive oil and garnishing with freshly grated Parmesan or Romano cheese, serving alongside crusty rosemary-infused bread.
Notes
- Toss in a parmesan rind while simmering to deepen the soup’s complexity and add a rich umami undertone.
- Chop fresh herbs generously just before serving to brighten the entire dish with vibrant, aromatic notes.
- Adjust seasoning gradually, tasting as you go to ensure the perfect balance of salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 50 mg