A hearty Minestrone soup featuring ground Italian sausage, a variety of fresh vegetables, beans, and a flavorful broth. Served over Ditalini pasta and topped with Parmesan cheese and fresh parsley.
In a large pot on medium heat, add 1 tablespoon of olive oil and 1 pound of ground Italian sausage. Cook until the sausage is browned. Then add 1 large diced yellow onion, 3 diced celery stalks, and 3 diced carrots. Cook until the onions run clear. Then add 1 bay leaf, 1 sprig of chopped rosemary, 1 tablespoon of fresh chopped oregano, 1 tablespoon of minced garlic, one 28 ounce can of diced tomatoes, 6 cups of chicken stock, and 1 Parmesan rind (optional). Bring the mixture to a boil, then turn the heat down to medium-low and let it simmer for about 20 minutes. Then add 2 diced medium zucchinis, 1 cup of chopped green beans, one 15 ounce can of Cannellini beans, and one 15 ounce can of chickpeas. Season with chicken bouillon and pepper. Let this simmer on medium heat for about 15 minutes or until it’s cooked to your liking. Then take off the heat. Before serving, add in a handful of fresh baby spinach and remove the Parmesan rind. Serve this over al dente cooked Ditalini pasta (cook separately and toss in some butter or olive oil to prevent mushiness). When serving, top your bowl with some Parmesan cheese and some fresh parsley. Enjoy!
