This mildly spicy Italian sausage minestrone soup recipe is loaded with white cannellini beans, arugula, veggies, tomatoes, broth, and herbs.
Minestrone soup recipes are a great way to get rid of vegetables in the refrigerator. If you don't have all the ingredients below, try substituting a vegetable you have on hand!
Serve sausage and bean minestrone with a crunchy baguette for dipping.
Garnish your soup with Parmesan cheese. Shave off the Parmesan with a vegetable peeler or grate it with a microplane or cheese grater.
Take your minestrone up a notch - try adding a spoonful of Basil Pesto to the soup.
Add ½ cup of macaroni if you want a thicker soup or are craving some carbs!
Serving Suggestion
Serve this Minestrone recipe with a complementary dish like:
You May Also Like
If you like Minestrone, you may also like these soup recipes:
Things In My Kitchen:
- Vegetable Peeler- For peeling the carrot and shaving the Parmesan cheese.
- Can opener - Basic & simple.
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White Bean, Arugula, & Italian Sausage Minestrone
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 1x
- 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 Tbsp 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 tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried basil
- 5 cups (~ 4 oz) arugula
- 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 and add garlic. Cook garlic for 1-2 minutes or until fragrant and then add all remaining ingredients, except for arugula, baguette, and Parmesan.
- 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. Serve with a chunk of baguette bread for dippin'.
- Add sea 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.
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