Description
Hearty minestrone soup celebrates Italian culinary traditions with fresh vegetables, beans, and pasta. Comforting flavors blend perfectly, inviting home cooks to savor each spoonful of this classic Mediterranean dish you’ll want to make again and again.
Ingredients
Scale
- 10 cups chicken stock
- 4 chicken or pork sausages (jalapeno), casings removed
- 14 oz (396 g) canned diced tomatoes
- 15 ½ oz (440 g) canned cannellini, great northern, or other white beans (rinsed and drained)
- 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
- 2 tbsps olive oil
- ½ cup parmesan or romano rind
- ¼ cup tightly packed fresh basil, chopped
- 1 sprig rosemary
- 2 tsps kosher salt
- ¼ tsp freshly grated pepper
- Salt to taste
Instructions
- Sauté and Aromatics: Heat olive oil in a large soup pot over medium flame, crumble sausage, and brown evenly. Introduce minced garlic, rosemary, basil, and Italian parsley, stirring to release their fragrant essence.
- Vegetable Preparation: Fold in diced carrots, chopped celery, and torn kale leaves, allowing them to soften and intermingle for 10-12 minutes while stirring intermittently to prevent scorching.
- Liquid Integration: Gently incorporate diced tomatoes, white cannellini beans, and rich chicken stock. Elevate heat to medium-high, stirring occasionally and blending the ingredients into a harmonious mixture.
- Simmering and Flavor Development: Reduce heat to low, partially cover the pot, and let the soup gently simmer for 30 minutes, allowing the flavors to meld and intensify.
- Seasoning and Finishing Touches: Remove rosemary sprig, season with kosher salt and freshly ground black pepper. Enhance with a drizzle of extra-virgin olive oil and a generous sprinkle of freshly grated Parmesan or Romano cheese. Serve alongside crusty rosemary-infused bread for a complete culinary experience.
Notes
- Optimize Sausage Browning: Crumble sausage into small, even pieces to ensure uniform caramelization and rich flavor development throughout the soup.
- Herb Infusion Technique: Crush herbs between your fingers before adding to release maximum essential oils and intensify aromatic qualities.
- Vegetable Layering Strategy: Cut vegetables into consistent sizes to guarantee even cooking and balanced texture in each spoonful.
- Simmering Sweet Spot: Monitor soup during low-heat simmering to prevent over-reduction; stir occasionally to maintain moisture and prevent bottom scorching.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg