Sausage Minestrone
Modified version of my mom’s awesome minestrone recipe. Delicious way to eat tons of veggies! Could easily make this 100% paleo by leaving out the beans, and it freezes really well.
Ingredients
- 12 hot sausages (italian or chorizo)
- 2 big onions, thinly sliced
- 8 rashers bacon, chopped
- 3 cloves garlic
- 3 carrots, diced
- 3 sticks celery, thinly sliced
- 3 courgettes, diced
- ½ large or 1 small savoy cabbage, shredded (you can pretty much use as much cabbage as you want – it cooks down to practically nothing)
- 6 cups chicken stock
- 6 ounces white wine
- 1 large (28oz) can whole italian plum tomatoes, with juice
- 1 small can cannellini beans, drained
- 1/2 teaspoon salt
Directions
Cook sausages with a spash of non-virgin olive oil in a frying pan. Remove sausages and reserve for later. Pour sausage grease into a large soup pot.
Add onions and bacon and cook over medium heat until onions are soft and golden. Add 3 garlic cloves, finely chopped, and carrots, stirring for 2-3 minutes, and repeat for all the remaining fresh ingredients, ending with the cabbage.
Add the stock, wine, tomatoes and salt. Bring to a low simmer, cover and cook for 2 hours.
Twenty minutes before end of cooking, add tinned beans and chopped up sausage (I cut them into about 1/2” slices.
Before serving taste for salt, add ground black pepper and top each bowl with a drizzle of olive oil.
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