Autumn Sausage Minestrone

Italian Minestra

This hearty and satisfying stew is a perfect one meal dish for cold winter days. It’s fast and easy to make with many options for vegetable and bean ingredients. You can basically raid your refigerator of leftover vegetables and make a delicious stew of soup with a few basic ingredients. You can make it thick or thin, depending on how much chicken broth you add. It tastes even better re-heated the next day.

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  1. In large 13 quart pot, heat 2 Tbsp. olive oil over medium heat and add the onion, celery, carrot, and cook until semi-soft, 10-12 minutes. Then add garlic and salt and cook 2 minutes.
  2. Add the sausage (remove the casings if using links), rosemary, sage, fennel pollen and hot pepper flakes (if using) and cook until the meat looses its pinkness.
  3. Add the tomatoes with all liquid, breaking them up with a wooden spoon into 3/4 inch chunks.
  4. Add the chicken broth and reduce heat to simmer for 10 minutes. While the stew is simmering, clean the kale and chop all the remaining vegetables.
  5. Add all chopped vegetables and simmer for 15-20 minutes, until peppers and zucchini soften.
  6. Add the Cannellini beans and simmer another 5 minutes. Taste for more salt or pepper as needed.
  7. Ladle into bowls and drizzle with extra virgin olive oil and freshly grated Pecorino Romano cheese. Serve with crusty, toasted Italian bread rubbed with garlic and drizzled with olive oil.

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