Healthy Minestrone Soup with Italian Sausage (Vegan Option!)

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Recipe Type: Main Dishes

Difficulty: Beginner

Servings: 4

Description

Minestrone Soup is a deliciously simple soup packed with veggies, beans, italian sausage, and plenty of herbs. Also high fiber and high protein!

Ingredients

2 tbsp olive oil
8 oz chicken or turkey italian sausage (Impossible italian style beef for vegan option)
3 carrots, diced (1.5 cups)
1 large yellow onion, diced (1.5 cups)
2 stalks celery, diced (3/4 cup)
4 cloves garlic, minced
salt & pepper to taste
1 tsp each: thyme, basil, oregano (can also use fresh, about 1 tbsp each)
2 bay leaves
4 cups chicken broth, low sodium
15 oz can dark red kidney beans, drained and rinsed
15 oz can crushed tomatoes (fire roasted works great!)
1 cup green beans, cut into 1 inch pieces (fresh or frozen)
3/4 cup ditalini pasta, measured dry (see notes for other options)
2 cups water, or more as needed
2 cups kale, chopped (a large handful)
1/4 cup chopped fresh parsley
For serving: parmesan cheese, additional parsley

Directions

1
Add 1 tbsp olive oil to a preheated large pot or dutch oven over medium heat. Once hot and shimmering, add in the italian sausage and cook until browned and cooked through, about 5-6 minutes. Remove from the pot and set aside.
2
Next, add in the other 1 tbsp olive oil to the pot. Then add in the diced onion, diced carrots, and diced celery. Season with a sprinkle of salt and pepper. Cook for about 5-6 minutes until golden brown and softened.
3
Next, add in the minced garlic and herbs. Stir constantly to prevent burning. Cook for about 1 minute until fragrant.
4
Once the garlic and herbs are toasted, add the 4 cups chicken broth, 1 can kidney beans, 1 can crushed tomatoes, and 2 bay leaves. Let this simmer for about 10 minutes.
5
Once everything is simmering together, add in your 3/4 cup of dry ditalini pasta and the 1 cup of green beans. Mix well. Stir ocasionally while you cook the pasta according to package instructions, about 10-11 minutes.
6
Once the pasta is done, stir in your 2 cups of chopped kale and 1/4 cup of chopped parsley. Here is where I assess if I need to add more water, I usually add about 2 cups. Wait for the kale to wilt and any additional water to heat up, about 2 minutes.
7
Now it's ready to serve! I love my soup topped with fresh grated parmesan cheese and some extra parsley.

Notes

Leftovers keep well in the fridge for about 5 days.

I usually have to add some more water or broth when I reheat it as some of the liquid gets absorbed.

Note on pasta shapes: I like ditalini pasta because it's so small and works great in a soup, but macaroni or orzo would be the best substitutes. Any pasta shape smaller than penne should work!

Keywords: minestrone soup, italian recipes, italian sausage, high protein soup, dairy free soup, vegetarian soup, vegan soup