Recipes
Minestrone Soup with Italian Sausage
If you're looking for a hearty soup during the cold Winter months, you can't go wrong with a Classic like Minestrone. Combining fresh ingredients and our Johnsonville Mild Italian Sausages, our Minestrone Soup is the perfect blend of Italian flavours. Whether you need an appetizer or main dish, this recipe covers it all.
What You Need
- 1 pkg (17.64 ounces/500 g) Johnsonville® Italian Mild Sausages
- 2 tbsp extra virgin olive oil
- 3 cloves of garlic, minced
- 2 medium carrots, peeled and diced, 1/4 inch
- 1 medium onion, peeled and diced, 1/4 inch
- 3 cups cabbage, finely shredded
- 2 medium zucchini, halved lengthwise then 1/4 inch slices
- 1 large Idaho potato, peeled and diced, 1/4 inch
- 6 cups chicken broth
- 2 cups beef broth
- 3 tbsp tomato paste
- 1/4 cup fresh Italian parsley, chopped and divided
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground black pepper
- salt, to taste
- 1 can (2 cups) dark red kidney beans
- 4 ripe Roma tomatoes
- 1/2 cup pasta, small size, short macaroni or mini bowtie, uncooked
- freshly grated Parmesan, for garnish
Preparation
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Over medium-low heat, cook sausage links in a large soup pot. Turn the sausages after 4-5 minutes and add 1/4 of water. Cover and cook for approximately 8-10 minutes, or until sausages are cooked through.
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Place sausages on cutting board and cut into coins once they have cooled.
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While waiting for sausages to cool, add olive oil to same soup pot, over medium heat. Cook carrots, onion and garlic until wilted, while stirring occassionally.
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Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil.
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Reduce heat and add 2 tablespoons of the parsley. Add oregano, basil, salt and pepper to taste. Let simmer for 15 minutes over medium heat.
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Stir in sausage, beans, pasta, and tomatoes. Let simmer for approximately 7-8 minutes or until pasta is cooked.
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Serve with fresh parsley and grated Parmesan cheese as garnish.
