Ingredients with Measurements:
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) green beans, drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked elbow macaroni
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned and cooked through, breaking it up into small pieces with a wooden spoon.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, and zucchini and cook for another 5 minutes.
4. Add the diced tomatoes, kidney beans, cannellini beans, green beans, corn, tomato sauce, chicken broth, water, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Add the macaroni and cook until tender, about 10 minutes.
6. Stir in the parsley and Parmesan cheese.
7. Serve hot.
Prep time: 15 minutes; Cook time: 35 minutes
5. Temperature: Medium-high heat for browning sausage, then reduce to a simmer.
Serving size: 6-8 servings
Nutritional information:
- Calories: 432
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 49mg
- Sodium: 1744mg
- Potassium: 1067mg
- Carbohydrates: 39g
- Fiber: 10g
- Sugar: 8g
- Protein: 24g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as turkey or chicken sausage.
- You can use any type of canned beans you prefer, such as black beans or pinto beans.
- You can use any type of pasta you prefer, such as small shells or ditalini.
Variations:
- Vegetarian: omit the sausage and use vegetable broth instead of chicken broth.
- Gluten-free: use gluten-free pasta instead of elbow macaroni.
- Spicy: add red pepper flakes or hot sauce to taste.
- Creamy: stir in a cup of heavy cream or half-and-half before serving.
Tips and tricks:
- If you want a thicker soup, you can mash some of the beans with a fork before adding them to the pot.
- If you want a thinner soup, you can add more chicken broth or water.
- This soup freezes well, so you can make a double batch and freeze half for later.
Storage instructions: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions: Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas: Serve the soup in individual bowls with a sprinkle of Parmesan cheese and a sprig of fresh parsley on top.
Garnishes: Fresh parsley, grated Parmesan cheese, croutons, or a drizzle of olive oil.
Pairings: Crusty bread, garlic bread, or a side salad.
Suggested side dishes: Garlic bread, Caesar salad, or a Caprese salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too salty, add more water or chicken broth to dilute it.
Food safety advice:
- Make sure to cook the sausage thoroughly to an internal temperature of 160°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history: Minestrone soup is a traditional Italian soup that typically includes vegetables, beans, and pasta.
Flavor profiles: This soup is savory, hearty, and slightly spicy.
Serving suggestions: Serve this soup as a main course for lunch or dinner.
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Region: Italian