This minestrone soup is hearty, delicious, and perfect for a chilly night at home!
Author:Cassy Joy Garcia
Prep Time:15 minutes
Inactive Time:20 minutes
Total Time:35 minutes
2 tablespoons extra-virgin olive oil
1 small onion, diced
4 garlic cloves, minced
1 pound bulk Italian sausage
5 celery stalks, chopped
5 carrots, cut into rounds
1 (6-ounce) can tomato paste
1 (28-ounce) can diced tomatoes
2 medium sweet potatoes, peeled and cut into ½-inch pieces
1 (15-ounce) can kidney beans, drained and rinsed
1 cup dried pasta shells
6 cups (48 fluid ounces) chicken or beef broth
1 pound green beans, trimmed and cut into ½-inch pieces
2 tablespoons fresh lemon juice (about 1 whole lemon’s worth of juice)
½ teaspoon fine sea salt
½ teaspoon ground black pepper
2 tablespoons chopped parsley, for garnish
Add the olive oil to a large pot on the stovetop over medium heat.
Once the olive oil is hot, add the garlic and onion. Stir, cooking until the mixture is fragrant and the onions are translucent (3-5 minutes). Be sure not to overcook and brown the garlic and onions here, as they’ll continue to cook with the sausage!
Add the Italian sausage to the pot with the sauteed onions and garlic. Cook and crumble the sausage until fully cooked through and crispy.
Add the celery, carrots, tomato paste, diced tomatoes, sweet potatoes, kidney beans, and noodles to the pot. Then, pour in the broth.
Bring the soup to a simmer, then cook, stirring occasionally, for about 15 minutes.
After 15 minutes, add the green beans, lemon juice, salt, and pepper and stir to combine. Cook, stirring occasionally, for 3 minutes more, or until the green beans are tender and bright green.
Ladle the soup into bowls, garnish with parsley, and serve!