*This post was original published in November 2012. It’s still hella awesome.*
So it’s officially fall. The heat is on permanently, I’ve stopped biking to work because the days are too short and all I want is to stuff my face with casseroles and pastas and all things warm and cheesy.
Soups tend not to fit in to these categories, but minestrone is different. It’s a SOUP. Know what I’m sayin’?
Minestrone is a perfect option for big batch cooking. It’s easy to double with very little extra effort and it freezes perfectly. Feel free to swap the pork sausage with chicken or turkey, or white kidney beans with chick peas or your own favourite. 
Using a sharp knife, make a slice in the sausage casing and remove the meat.
Try to chop all the veggies in to roughly equal size pieces – yes, it looks pretty but they’ll also cook more evenly.
Remove stems of the swiss chard, slice large leaves in half, stack them all up and slice. Kale would also work like a dream in this soup, but would change the flavour a bit more.
Looks like it’ll be too much, but it wilts – promise!
See!
This optional bit adds loads of flavours – this is about a 1/2″ piece of parmesan with the rind. I’ve been saving it for something like this. As the soup simmers down, the rest of cheese melts into the soup.
Many versions of minestrone also include pasta, which I love. I don’t find the pasta freezes especially well, so I’ll cook it separately and add it after the fact if I want to make even more of a meal out of it. I plan on serving this batch with homemade bread!
Minestrone Soup
Print recipe| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
| Website | Adapted from Giada De Laurentiis |
Ingredients
- 3 mild italian sausages (casings removed)
- 2 Medium carrots (chopped)
- 2 stalks celery (chopped)
- 1 Medium onion (chopped)
- 1 bunch swiss chard (stems trimmed and roughly chopped)
- 1 Medium potato (or 4 or 5 small white potatoes - cubed)
- 1 19 oz. can diced tomatoes
- 4 Cups beef broth
- 1 14 oz can cannellini beans (or your bean of choice, drained and rinsed)
- salt and pepper (to taste)
Optional
- 1 1 oz piece of parmesan cheese rind
Note
Don't be shy to double this batch - it freezes perfectly.
Directions
| 1. | To a large pot over medium heat, add italian sausage and cook until lightly browned, breaking it up with a spoon as it cooks. |
| 2. | Add carrots, celery, onion and cook until slightly soft and translucent, about 8-10 minutes |
| 3. | Add swiss chard, potatoes, tomatoes, beef broth, parmesan rind and beans and bring to a simmer. Simmer until potatoes are cooked through, about 15 minutes. |
| 4. | Season to taste with salt and pepper and serve |
Happy cold weather eating!
Erin
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Joanne says
Minestrone is one of my favorite winter soups! So rich and full of flavor…and yes perfect for freezing!
vicky says
Ive been making a vegetarian version for years from a recipe in the original Moosewood. Minestrone Rocks!
caitlin says
Thx for the inspiration Erin! I’ve been making at least one recipe a week off your blog for a while now. Minestrone soup is perfect for a grey day like today 🙂
howt1653 says
Thanks so much Caitlin!
Ihjaz Ahmad says
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
A healthier option for a family favorite.
howt1653 says
Excellent!!! You won’t be disappointed!