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Minestrone with Sausage and Pesto

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: Italiank

Description

This robust minestrone soup features savory Italian sausage, an assortment of fresh vegetables, hearty beans, and tender pasta, all brought together with a flavorful basil pesto. It’s perfect for a cozy meal any time of the year.

Ingredients

Units Scale
  • For the Soup:
    • 1 tablespoon olive oil
    • 1 pound Italian sausage (mild or spicy), casings removed
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 medium carrots, diced
    • 2 celery stalks, diced
    • 1 medium zucchini, diced
    • 1 cup yellow squash, diced
    • 1 (6-ounce) can tomato paste
    • 1 (15-ounce) can diced tomatoes
    • 5 cups chicken broth
    • 1 (15-ounce) can cannellini beans, drained and rinsed
    • 1 (15-ounce) can red kidney beans, drained and rinsed
    • 1/2 cup ditalini pasta (or other small pasta)
    • 2 cups baby spinach leaves
    • 1 teaspoon dried oregano
    • Salt and freshly ground black pepper, to taste
  • For the Pesto:
    • 1 cup fresh basil leaves
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons pine nuts
    • 1 clove garlic
    • 1/4 cup olive oil
    • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Pesto:
    • In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
    • With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper. Set aside.
  2. Cook the Sausage:
    • Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into small pieces. Remove sausage and set aside.
  3. Sauté Vegetables:
    • In the same pot, add onion, carrots, and celery. Cook for 5 minutes or until softened.
    • Stir in garlic and cook for 1 minute, until fragrant.
  4. Build the Base:
    • Add tomato paste and cook for 2 minutes, stirring frequently.
    • Pour in diced tomatoes, chicken broth, and oregano. Stir well and bring to a simmer.
  5. Add the Rest:
    • Return sausage to the pot. Add cannellini beans, kidney beans, zucchini, and yellow squash.
    • Simmer for 15 minutes, then stir in ditalini pasta and spinach. Cook for an additional 8-10 minutes, until pasta is tender.
  6. Finish and Serve:
    • Season soup with salt and pepper to taste. Serve hot, garnished with a dollop of pesto.

Notes

  • To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
  • Store leftovers in an airtight container for up to 3 days in the refrigerator.

Find it online: https://newsvks.com/minestrone-with-sausage-and-pesto/