Veggie-Packed Autumn Minestrone
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 329
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 39
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 22
- Cholesterol
- 25
- Sodium
- 762
- Total: 1 hr 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- 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.