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Minestrone Ranger — Spicy sausage and vegetable minestrone

By Kit Mercer · CRONCH Kitchen

Spicy sausage and vegetable minestrone. Read the full method and preparation notes before starting.

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Before you begin

Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.


Kit Mercer

Minestrone Ranger — Spicy sausage and vegetable minestrone

Spicy sausage and vegetable minestrone. Read the full method and preparation notes before starting.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp extra-virgin olive oil
  • 1 to 2 lbs hot italian sausage
  • 1 medium onion, chopped
  • 2 carrots, peeled (chopped or sliced)
  • 2 celery ribs (chopped or sliced)
  • 4 garlic cloves, minced
  • 1/4 cup tomato paste (4 tbsp)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 cup peeled and diced potatoes
  • 1/2 cup diced zucchini
  • x2 14.5 oz cans fire-roasted diced tomatoes, with chilies undrained
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 1 parmesan cheese rind (optional but recommended)
  • 2 bay leaves
  • 1/4 tsp crushed red pepper flakes maybe more
  • 1 cup ditalini pasta maybe more
  • x1 15-oz can white beans
  • 1/2 cup frozen peas
  • 2 cups chopped kale
  • 2 tsp lemon juice
  • 1 tsp coarse salt
  • 1/4 tsp freshly ground black pepper
  • Freshly grated Parmesan cheese, for topping

Method
 

  1. Cook some hot italian sausage - set aside
  2. Heat a large stockpot or Dutch oven over medium heat. Add the oil and, when it's shimmering, add the onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook for one minute, stirring occasionally.
  3. Add the tomato paste, oregano, and thyme to the pot. Cook, stirring occasionally, for another 2-3 minutes.
  4. Add the potatoes, zucchini, diced tomatoes, broth, water, parmesan rind (if using), and bay leaves to the pot. Bring it to a boil then reduce the heat and allow it to cook for 15 minutes, stirring occasionally.
  5. Add the red pepper flakes, Italian sausage, pasta, beans, peas, and kale (or spinach) to the pot. Simmer for about another 20 minutes, or until the pasta is tender.
  6. Stir in the lemon juice, salt and pepper, then taste and add more salt if necessary. Ladle into bowls and serve with grated parmesan cheese on the side.

Notes

Where shown, times and yields are saved source estimates, not measured kitchen-test results.

For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.

Keep the good stuff going.

Find another dinner, or read the pantry and leftover notes before your next round.

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