Hearty Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound ground mild Joe’s Meat and Seafood Italian sausage
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 2-pound butternut squash, peeled, seeded, and cut into 1/2″ cubes
- 1 28-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 6 cups chicken broth
- 1 1/4 cups dry Bow tie or Ditalini pasta
- 2 cans cannellini beans, drained and rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3 sprigs fresh rosemary, leaves finely chopped
- 1 bunch of your choice of Lacinato (Italian), red, green Kale or Swiss chard, thinly sliced into ribbons
- Sea salt and pepper
- Parmesan cheese, for serving
Instructions
- Heat 1 tablespoon olive oil in a deep soup pot or dutch oven over medium heat. In another pot,
boil the ditalini pasta in salted water until just below al dente. Drain the pasta and set aside. - To the dutch oven, add the ground sausage, crumble, and season with sea salt and pepper.
Cook until browned and using a slotted spoon, transfer the sausage to a bowl and set aside. - Add the additional tablespoon of olive oil to the pot and cook the onion, celery, and carrots until
softened, but not browned. Stir in the garlic and tomato paste and season with sea salt,
pepper, thyme, oregano, and fresh rosemary. - Stir in the chicken broth, crushed tomatoes, bay leaves, beans, and butternut squash. Return the
sausage back to the pot, and bring the soup to a simmer. - Cover the soup and simmer until the butternut squash is cooked through, about 15-20 minutes.
- Uncover and stir in the Swiss chard, cooking until wilted and tender, about 5 minutes. Stir in the pasta.
Taste and adjust for additional seasoning. - Serve the soup topped with shaved Parmesan cheese and additional fresh rosemary. Enjoy!
