This minestrone soup with sausage and cannellini beans recipe is loaded with vegetables, arugula, canned diced tomatoes, chicken broth, and herbs.
Serve this sausage and bean minestrone soup recipe with a crunchy baguette for dipping.
Garnish minestrone soup with Parmesan cheese. Shave off the Parmesan with a vegetable peeler or grate it with a microplane or cheese grater or just buy some pre-shredded cheese.
Cannellini Bean and Sausage Minestrone is Versatile
Soup recipes are a great way to get rid of excess vegetables in the refrigerator. If you don't have all the ingredients below, try substituting a vegetable you have on hand.
Try these variations on minestrone soup:
- fresh herbs instead of dry herbs
- substitute any white bean for cannellini beans (navy beans, northern beans, lima beans).
- vegetable broth instead of chicken broth
- chicken or turkey sausage instead of pork sausage
- spinach instead of arugula or skip it entirely
"Level Up" Sausage and Bean Minestrone Soup
Take your minestrone up a notch and try adding a spoonful of Basil Pesto.
Add ½ cup of macaroni or orzo for a thicker soup or if craving some carbs.
Things In My Kitchen:
- Vegetable Peeler- For peeling the carrot and shaving the Parmesan cheese.
- Can opener - Basic & simple.
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Minestrone Soup with Sausage and Cannellini Beans
EatSimpleFood.com
This mildly spicy Italian sausage minestrone recipe is loaded with white cannellini beans, arugula, veggies, and herbs.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish / Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- ~ 1 ½ tablespoon olive oil
- 1 lb ground Italian sausage
- 1 ½ cups onions, diced
- 1 tablespoon garlic, minced
- 1 ½ cups carrots, diced
- 1 ½ cups celery, diced
- 15 oz can cannellini beans, cooked & drained - any white bean will work
- 28 ounces canned diced tomatoes with juices
- 6 cups chicken broth
- ½ teaspoon salt
- 1 ½ teaspoon dried Italian Seasoning
- 5 cups (~ 4 oz) arugula or spinach
- ½ cup Parmesan cheese, shaved optional for garnish
- 1 baguette, optional for dippin'
Instructions
- Bring a large pot to medium high heat and add enough oil (~ 1 ½ Tbsp) to lightly coat the bottom of the pan.
- Add sausage and onions. Cook ~ 6-7 minutes (or until sausage is nearly done) uncovered.
- Add garlic. Cook garlic for 1-2 minutes or until fragrant.
- Add all remaining ingredients, except for arugula, baguette, and Parmesan cheese.
- Bring to a boil, reduce heat to a simmer, and cook covered ~ 15 minutes or until vegetables are soft.
- Remove from heat and add arugula.
- Stir and spoon into bowls and top with Parmesan cheese.
- Serve with a chunk of baguette bread for dippin'.
- Add salt to taste. Happy Eating! Beckie
Notes
- Shave off the Parmesan cheese with a vegetable peeler or grate with a microplane.
- Take it up a notch - try adding a spoonful of Basil Pesto to the soup.
Serving Suggestion
Serve this Sausage and Cannellini Bean Minestrone recipe with a complementary dish like:
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Thanks for the recipe! I made this tonight and it was very good. I tried making the beans from scratch and after doing a hot soak, I cooked them in the broth for 45 mins. I ended up way over cooking them so I just blended the beans in the broth in my vitamix blender and it turned out surprisingly well. I ground the sausage/onions in a cast iron pan and added everything to that before mixing with the bean/broth mixture. I also only had one can of diced tomatoes so I added a can of tomato sauce and substituted the arugula for kale. My whole family enjoyed it!
Hi Katie - Thanks for taking the time to tell me what you made it and all the substitutions - I love it! I was just thinking about doing an instructional video for this recipe - the weather is perfect for it now!