Minestrone Soup
The key to a great minestrone is building layers of flavor in the pot - browning the sausage first, then softening the vegetables creates a rich base. Keeping the pasta separate is also critical; it ensures the soup doesn't get starchy and the pasta stays perfectly al dente when you serve it.
Ingredients
- 3 tbsp olive oil
- ~3 cups small pasta such as ditalini or small shells
- ~1.5 lbs ground Italian sausage casings removed
- 5 large garlic cloves minced
- 3 large shallots finely chopped
- ~1 1/2 cups chopped carrots
- ~1 1/2 cups chopped celery
- ~2 cups chopped zucchini
- ~6 cups chopped green cabbage
- 2 medium russet potatoes peeled and chopped
- 1/3 cup dry white wine like Chardonnay
- 1 can crushed tomatoes 28-oz
- ~10 cups low-sodium chicken broth
- 2 cans mixed beans 15-oz, rinsed and drained
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 3/4 tsp dried fennel
- 1/2 tsp red pepper flakes
- Grated Parmesan or Pecorino Romano cheese for serving
Instructions
- Heat olive oil in large Dutch oven over medium-high heat. Brown Italian sausage until cooked through, 3-5 minutes.
- Add shallots, carrots, and celery; sauté 3 minutes. Add garlic, cook 1 minute.
- Stir in cabbage, potatoes, zucchini, and all seasonings. Sauté 1 minute.
- Add wine, simmer until reduced by half, 2 minutes.
- Pour in tomatoes and broth. Bring to boil, reduce heat, cover and simmer 30 minutes.
- Add beans, simmer uncovered 10 minutes.
- Meanwhile, cook pasta in separate pot according to package directions.
- Place pasta in bowls, ladle hot soup over top. Garnish with grated cheese.
Notes
Store pasta separately from soup to prevent it from getting mushy. Soup can be frozen for up to 3 months.