Quick Minestrone Style Soup with Five Bean Salad and Sausage
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 tbsp. oil, divided
1 lb. ground Italian sausage, crumbled
1 yellow onion, diced
2 large carrots, peeled and diced
2 large celery stalks, diced
2 small zucchinis, diced
2 tsp. salt, or to taste
2 tsp. black pepper
2 tsp. Italian seasoning
½-1 tsp. red pepper flakes, or to taste (optional)
3 garlic cloves, minced
4 tbsp. tomato paste
1 14.5 oz. can crushed tomatoes
1 14.5 oz. can fire-roasted diced tomatoes
6-8 cups chicken broth
Parmesan rind – If you use fresh parmesan for garnish and happen to have a rind, this adds a great flavor. However, if you do not have one, this soup is equally delicious without!
2 24 oz. jars Paisley Farm Five Bean Salad, drained and rinsed in cool water
1 ½ cups uncooked ditalini pasta (or other small pasta)
1/3 cup minced fresh parsley
Optional Garnishes:
Grated or finely shredded parmesan cheese
Minced fresh parsley
Instructions
- Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the crumbled Italian sausage. Cook, stirring occasionally, until browned, about 5 to 8 minutes. Remove the cooked sausage from the pot and set aside.
- Heat the remaining 1 tablespoon of oil in the same pot over medium heat. Add the onion, carrots, celery, and zucchinis to the pot. Sprinkle the salt, black pepper, Italian seasoning, and red pepper flakes (if using) over the vegetables. Stir until well combined. Cook, stirring occasionally, until the vegetables are softened; about 8 to 10 minutes.
- When the vegetables are soft, stir in the minced garlic and cook until fragrant; about 30 to 60 seconds. Stir in the tomato paste until it is melted and combined with the vegetable mixture. Add the crushed tomatoes, diced tomatoes, and 6 cups of chicken broth to the pot, along with the parmesan rind if using. Next, add the Paisley Farm Five Bean Salad and the pasta. Gently stir the mixture until well combined. Bump the heat up to medium-high and bring the soup to a strong simmer. Cook for 10 to 15 minutes, or until the pasta is al dente or cooked to your liking.
- Next, remove the parmesan rind from the soup and stir in the cooked sausage and minced fresh parsley.
- Serve immediately garnished with grated or shredded parmesan cheese and minced fresh parsley, if desired.
