Minestrone with Italian sausage
Course: Italian, SoupFresh off the stove, the Minestrone with Italian Sausage is a symphony of flavors that’ll leave your taste buds doing a victory dance. Imagine this – hearty Italian sausages doing a tango with zucchini, beans, and a melody of spices carefully chosen for a taste explosion.
Historically, this soup might not have a red carpet moment, but it’s been a mainstay in Italian kitchens for centuries. It’s like the Michelangelo of soups, a timeless masterpiece that’s stood the test of time, evolving and adapting through generations.
Now, let’s talk health. Packed to the brim with veggies like zucchini, carrots, and spinach, this soup is like a superhero delivering a powerful punch of vitamins and nutrients. It’s not just a meal; it’s a health elixir in a bowl, nourishing your body and soul.
Cooking it up is as enjoyable as the first bite. Picture sausages sizzling in olive oil, breaking into savory pieces, creating a browned perfection. It’s like a culinary ballet, each move carefully orchestrated for that delightful symphony of flavors.
With beans, pasta, and a medley of spices, this Minestrone is a calorie-conscious choice that doesn’t compromise on taste. It’s like finding the perfect balance between indulgence and healthy eating – a rare feat in the world of comfort food.
So, gather your ingredients, sauté those veggies, let the sausages work their magic, and dive into a bowl of Minestrone goodness. Top it with Parmesan, grab a crispy baguette, and enjoy a meal that’s not just food; it’s a celebration of taste, tradition, and good health.
Historically, this soup might not have a red carpet moment, but it’s been a mainstay in Italian kitchens for centuries. It’s like the Michelangelo of soups, a timeless masterpiece that’s stood the test of time, evolving and adapting through generations.
Now, let’s talk health. Packed to the brim with veggies like zucchini, carrots, and spinach, this soup is like a superhero delivering a powerful punch of vitamins and nutrients. It’s not just a meal; it’s a health elixir in a bowl, nourishing your body and soul.
Cooking it up is as enjoyable as the first bite. Picture sausages sizzling in olive oil, breaking into savory pieces, creating a browned perfection. It’s like a culinary ballet, each move carefully orchestrated for that delightful symphony of flavors.
With beans, pasta, and a medley of spices, this Minestrone is a calorie-conscious choice that doesn’t compromise on taste. It’s like finding the perfect balance between indulgence and healthy eating – a rare feat in the world of comfort food.
So, gather your ingredients, sauté those veggies, let the sausages work their magic, and dive into a bowl of Minestrone goodness. Top it with Parmesan, grab a crispy baguette, and enjoy a meal that’s not just food; it’s a celebration of taste, tradition, and good health.
Ingredients
6 peeled Italian sausages
1 medium zucchini, diced
200 g (7 oz) white beans
200 g (7 oz) kidney beans
1 cup tomato paste
4 skinless tomatoes, diced
1 medium diced carrot (100g – 3.5oz)
Half a white onion, diced (100g – 3.5oz)
3 small stalks of celery, diced (100 g – 3.5oz)
1 liter (35 fl oz) chicken broth
2 tbsp olive oil
3 cloves of garlic, minced
100 g (3.5 oz) fresh spinach
1/2 cup of red vine (125 ml – 4.4 fl oz)
130 g (4.6 oz) small shell pasta
1 tsp dried oregano
1 tsp dry basil
1 tsp Provençal herbs
1 tsp paprika
Salt/pepper to taste
Directions
- Saute onions, carrots, celery and garlic in olive oil for 5 minutes using a saucepan.
- Add zucchini and cook for another 3 minutes. Set aside; you will need them later.
- In the same saucepan, saute peeled Italian sausages in olive oil. As they cook, break them into small pieces with a spatula and stir until you get an even brown color. Cook the sausages for about 7 minutes to achieve this state.
- Add tomato paste, wine, tomatoes, salt and spices. Bring the mixture to a boil and cook for 1-2 minutes.
- Now add beans, previously sauteed vegetables and chicken broth to the saucepan. Bring the mixture to a boil.
- Once it begins to boil, add the shell pasta and cook the soup until the pasta is “al dente”, it usually takes about 7 minutes. But it’s better to trust the time indicated on the packaging.
- At the very end, add spinach to the soup and cook for about one more minute.
- Sprinkle the soup with grated Parmesan and serve with a fresh crispy baguette. For the best taste, saute the baguette a little in olive oil.
