Sausage & Vegetable Minestrone Soup

  • Servings: 4
  • Cooking time: 00:00
  • Prep time: 00:00


6 ounces italian sausage (about 2 medium sausages, casings removed)
1 medium yellow onion, coarsely chopped
2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
3 stalks diced celery, diced
4 cloves garlic, diced
¾ teaspoon dried thyme
3-4 small red potatoes, chopped into ¼”- ½” pieces
Two 14.5-ounce cans diced tomatoes
2½ tablespoons tomato paste
6-8 cups chicken broth
1 bay leaf
15 ounce can red kidney beans, drained and rinsed
15 ounce cannellini beans, drained and rinsed
2½ cups orecchiette pasta, cooked al dente
3 handfuls fresh spinach leaves
½ cup dry white wine
2 tablespoons fresh store-bought pesto
About 1 cup parmesan cheese, grated
Kosher salt and pepper
Optional: Sour batard, sliced and toasted for serving