If you like this one, you’ll also enjoy: Greek Avgolemono (chicken soup); Spanish Chickpea Stew; Eggplant Parmigiana; One-Pot Middle Eastern Chicken
I almost shared a chicken wings recipe today. But, I figured the subject of Superbowl and chicken wings has been covered plenty elsewhere these days. So, I am saving my wings with my awesome sauce (always wanted to say that) for another time. It’s okay to go against the trend once in a while, right? And really, one should pause and celebrate National Soup Month; for I am a big souper. What is a “Souper,” you ask? I know it is not a real word, and you’ll have to give me some grace, once in a while, given that English is my second language 🙂 My very own definition of “souper” is someone who loves soup and eats lots of it all year round. That be me!
But I am not alone as a soup lover. This handy infographic about America’s favorite soups states that Americans eat more than 10 billion bowls of soup every year! And, in a recent study where more than 2,000 people were asked to rank their favorite soups, chicken noodle soup came in first place! Note to self, share my Greek chicken Soup) But to be fair, neither minestrone nor any Italian sausage soup were even on the short choice list.
Italian Sausage Minestrone Recipe
In a minestrone recipe like this one, you have a chance to build an easy, hearty dinner bowl filled with lots of textures and flavors. As you know, common ingredients found in a basic minestrone soup include beans, celery, onions, tomatoes and pasta. I chose to add spicy Italian sausage because I enjoy the heat and the already incorporated flavors of fennel seed and anise. I had some chickpeas and a bag of frozen artichoke hearts which, I think, made a great addition. I love to add fresh herbs, and this time, I went for both parsley and basil.
Step-by-step for Italian Sausage Minestrone
Spray a non-stick pan with very little oil. Heat the pan on medium-high and brown the sausage until it is fully cooked. Remove from heat and set aside. In a large Dutch oven, heat 2 tbsp of oil and saute the chopped onion and celery for a brief 2-3 minutes or so. Now toss in the chopped garlic; saute for a few more seconds then add the green beans, artichoke hearts, canned tomatoes, dried oregano and a small dash of salt and pepper. Cook on medium-high heat for 5 minutes.
Now add the cooked sausage and broth; stir to combine. Continue to cook on medium-high heat for another 10 minutes. Lower the heat to medium-low; cover and let simmer for another 15 minutes. Uncover to add the pasta, chickpeas, and parsley. Raise the heat back to high and cook uncovered for another 8-9 minutes (pasta should cook to al dente). Remove from heat and stir in the fresh basil. Transfer to serving bowls and garnish each with a little Parmaginao Reggiano! Enjoy with a side of your favorite bread.
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