An easy and hearty minestrone featuring sausage and kale! Noodles, beans, and vegetables here make this soup a complete meal on its own. Serve it with crusty bread and parmesan.
Prep Time20mins
Cook Time45mins
Total Time1hr5mins
Course: Dinner, Main Course, Soup
Servings: 4
Author: Mandy Jackson
Ingredients
1tablespoonolive oil
1 1/4poundItalian sausage,casings removed
1yellow onion,chopped
1large carrot,sliced
1celery rib,sliced thin
4garlic cloves,chopped
2teaspoonsdried oregano
1/2teaspoondried rosemary
1/2teaspoonkosher salt
1/4teaspoonblack pepper
1(14.5 ounce) candiced tomatoes
1(15.5 ounce) cankidney beans,drained
6cupschicken broth
1cupdry elbow noodles
1cupchopped kale
1tablespoonapple cider vinegar
For serving: parmesan
Directions
Heat the oil in a large pot with a lid over medium. Add the sausage and brown 10-12 minutes, breaking up with a wooden spoon as it cooks. Remove with a slotted spoon to a plate lined with paper towel.Add the onion, carrot, celery, garlic, oregano, rosemary, salt, and pepper to the pot. Cook, stirring occasionally for 5 minutes - until the vegetables soften slightly. Return sausage to the pot and add the tomatoes, beans, and chicken broth. Bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes.Add noodles and cook - uncovered - 10 minutes. Stir occasionally so noodles don't stick to the bottom. Add kale and vinegar and cook an additional 2 minutes. Serve topped with parmesan.
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