Coconut Cravings

Sausage Minestrone

Ingredients

Measurement

Scale

1/2 pound ground sausage, original flavor breakfast sausage works great
1 Tablespoon olive oil
1 yellow onion, medium
2 carrots, large
2 celery stalks
4 garlic cloves, or 1 teaspoon dried minced garlic
1/2 cup tomato sauce
4 cups vegetable broth
2 cups water
1 russet potato
1 zucchini
15 ounces white navy beans, one can
1 teaspoon sea salt
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional for added heat if desired
1/8 teaspoon dried thyme
2 bay leaves
1/2 cup baby spinach
1 Tablespoon lemon juice
2 green onions, optional, for topping

Instructions

  • BROWN SAUSAGE. In a large preheated pan, brown sausage over medium heat. Add a drizzle of oil if needed.

  • CHOP VEGETABLES. While sausage browns, chop onions, carrots, celery, and mince garlic.

  • COOK SOFFRITTO. Add olive oil if needed. Stir in chopped vegetables and garlic. Reduce heat to low and cook 30–60 minutes, stirring occasionally. While it cooks, chop potato, zucchini, or any other veggies you like.

  • ADD SOUP INGREDIENTS. Stir in tomato sauce, broth, water, potato, zucchini, navy beans, herbs, spices, and bay leaves. Bring to a boil.

  • SIMMER. Reduce heat and simmer for about 20 minutes, or until vegetables are tender. Remove bay leaves.

  • FINISH SOUP. Turn off heat. Stir in spinach (if using) and lemon juice. Adjust seasoning to taste.

  • SERVE. Garnish with chopped green onions if desired. Enjoy!