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Veggie-Packed Autumn Minestrone

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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1 tablespoon olive oil

1 pound sweet Italian sausage, removed from casings and crumbled 

4 ribs celery, diced

3 medium carrots, diced 

1 medium yellow onion, diced

1 tablespoon chopped fresh rosemary 

1 tablespoon tomato paste 

3 cloves garlic, minced 

8 cups chicken stock 

One 28-ounce can diced tomatoes 

One 15.5-ounce can cannellini beans, drained and rinsed 

1 bay leaf 

2 cups diced peeled sweet potatoes

2 zucchini, cut into 1-inch wedges 

3 to 4 cups baby spinach 

Parmigiano-Reggiano, for serving

1 lemon, cut into wedges 


  1. In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
  2. Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
  3. Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.