Minestrone w/ Sausage

Minestrone w/ Sausage

What’s great about Minestrone Soup is that there’s really no set recipe. It’s a mix of Vegetables, Beans, Tomatoes and a short Pasta. It’s a fantastic way to use up pantry staples, frozen veggies and fresh vegetables that may be on their way out. I added Sausage to make this pot of Minestrone just a little bit more tasty! This makes a big batch which is perfect for leftovers throughout the week or for feeding a crowd / family.

Serves 6

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Ingredients

1/2 small Onion chopped
3 garlic Cloves minced
2 Ribs of Celery sliced
1 lg Carrot diced
1 med (215 g) Gold Potato cubed
1 cup (90 g) of frozen or fresh Broccoli chopped
1/2 cup (82 g) Frozen Roasted Corn
15.5 oz (439 g) can of kidney Beans
14.5 oz ( 410 g) can of Green Beans
28 oz (794 g) can of crushed Tomatoes
14 oz (400 g) Vegan Sausage ( I used Beyond Meat) chopped
2/3 cups (67 g) uncooked Cavatelli Pasta or any short pasta
1 tsp (5 g) of Dried Dill
1 tsp (5 g) of Dried Thyme
1 tsp (5 g) of Dried Oregano
2 Bay Leaves
6 cups (1420 ml) of Water
Salt & Pepper to taste

Directions

1. In a large pot, sauté the sausage until cooked. Remove from the pot and set aside.

2.Sauté the onion and celery until the onions start to become translucent about 3-5 minutes.

3.Add in the herbs, carrot, potatoes and garlic and continue to sauté for about 5-8 minutes

4.Add in the green beans, kidney beans, tomatoes, frozen vegetables and 1/2 the water. Cover and bring to a soft boil for 15 -20 minutes

5. Add in the remaining water and bring it back to a boil before adding in the Pasta. Let the soup cook for about 8-10 minutes before adding in the cooked sausage.

6. Lastly, season with salt & peppr. Turn down the heat to med - low and let the soup simmer for 10 minutes before serving