Sausage, White Bean and Vegetable Minestrone

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I was craving minestrone when I made this soup. It all started with the white beans. I bought a regular dry pack of white small beans and soaked them for over 24 hours to de-gas them. It works, it really does.

Pre-Soup:

  • I package of white beans, soaked for 24 hours
  • Herb blend (Rosemary, Sage, Oregano and Thyme)

Boil beans in a medium pot, covering with water and herbs for about 45 minutes on medium heat or until soft.

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So a day later, I gathered up some ingredients for a yummy minestrone. Fresh Veggies, Meat from the Butcher, Pasta and Herbs from my family garden.

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  •  1/3 cup Butter
  • 1/2 medium yellow onion
  • 3 medium carrots, diced
  • 4 stalks of celery, diced
  • 3 medium potatoes, peeled and diced
  • 1/2 cup of parsley
  • Blend of fresh herbs, about 1 cup mix of: Rosemary, Oregano, Sage and a sprig of Mint.
  • 1-1/2 pounds of lean ground pork sausage
  • 4-5 Quarts of water
  • 1 bundle of chard leaves, diced small
  • Large Can of Diced Tomatoes
  • Small Pasta (Like Wheels or Macaroni)

Melt butter and add onions, cook for 2 minutes then add carrots, potatoes, celery, parsley and herbs. Cook veggies for about 5 minutes and add lean ground pork sausage. Stir everything together and cook until sausage starts to cook, about 7 minutes.

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Add water to the pot and bring to a boil, add diced tomatoes and chard. The chard cooks quickly so it goes in last. Maintain the heat on medium boil until veggies are semi soft (poke with a fork, but don’t yet fall off).

Then add baby pasta, these will usually take about 6 minutes and cook while the pot and soup is still hot, so make sure to throw them in when you know the soup is almost done.

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