Italian Sausage Minestrone Recipe | The Mediterranean Dish (2024)

FAQs

What is the thickening agent for minestrone? ›

The secret ingredients for the minestrone soup broth are bacon, parmesan and Worcestershire sauce, and a touch of tomato paste which thickens the broth nicely as well has driving home the tomato flavour.

The word minestrone, meaning a thick vegetable soup, is attested in English from 1871. It is from Italian minestrone, the augmentative form of minestra, 'soup', or more literally 'that which is served', from minestrare, 'to serve', and cognate with administer as in 'to administer a remedy'.

Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).

2 (15 ounce) cans red kidney beans, drained 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained 1 (14 ounce) can diced tomatoes 1/2 cup carrot (julienned or shredded) 2 tablespoons minced fresh parsley 1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper ...

Minestrone is rich in fiber, which helps the intestines stay healthy. “It promotes intestinal regularity and consequently the elimination of toxins and waste substances. Soluble fiber – present in artichokes, tomatoes, leeks, asparagus, onions and other vegetables – is prebiotic.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

The pasta/rice soaks up a lot of liquid, which helps thicken it up. I add a 6-ounce can of tomato paste (not the double-concentrated kind), which is more than most minestrone soup recipes. I also throw in fresh zucchini, carrots, celery, and spinach, plus lots of canned beans.

It's similar to minestrone, but is made with meatballs; minestrone is usually made from vegetables and pasta. Italian wedding soup is a phenomenal freezer-friendly soup, and it doesn't take long to make – a perfect project for a chilly afternoon!

Minestrone is rich in fiber, which helps the intestines stay healthy. “It promotes intestinal regularity and consequently the elimination of toxins and waste substances. Soluble fiber – present in artichokes, tomatoes, leeks, asparagus, onions and other vegetables – is prebiotic.

Minestrone soup is unique because it typically includes beans, pasta, or rice, as well as vegetables, and the ingredients are always left chunky (it's never blended), making it a heartier option. Vegetable soups are usually simpler and don't typically include beans or pasta, and you could have a blended vegetable soup.

What is the most famous soup in Italy? ›

Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.

The answer is that traditionally, yes, there's a difference, even if you can't spot it right away. While Pasta e fa*gioli tends to be a thick and hearty bowl of beans and pasta, the thing it lacks is chunks of veggies. That's where Minestrone comes in…to fill the veggie void left by its country cousin.

In the U.S., gumbo is the top national soup, a thick spicy soup from Louisiana. Clam chowder is another.

Fun facts about minestrone soup

The word “minestrone” comes from the word “minestra”, which is an Italian word that encompasses a variety of brothy soups. Minestrone in particular refers to a thick vegetable soup.

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

No minestrone does not always contain meat. But the great thing about minestrone is that it can be made with meat or without. The idea behind minestrone is to use whatever you have on hand, whether that is an abundance of seasonal vegetables like zucchini or extra ground beef that you need to cook up.

Zuppa Toscana – Olive Garden Copycat (VIDEO) Zuppa Toscana is Olive Garden's most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.

Each satisfying spoonful of Campbell's® Condensed Minestrone Soup brims with a bounty of farm-grown veggies—from carrots, potatoes, green beans, peas, tomatoes, zucchini and more! —combined with beans and enriched pasta shells. You'll find comfort in this Italian classic.

Product Description. Heinz Classic Minestrone Soup is created with a blend of pasta, selected vegetables and rich tomatoes, Heinz Minestrone is a delicious soup and a family favourite. It is 1 of your 5 a day in a can when eaten as part of a balanced diet. It contains 63 calories per 1/2 can. It is low in fat.

Can I eat minestrone soup every day? ›

A Longevity Expert Swears By Eating Minestrone Soup Every Day—Here's Why. Plus, tips to make your own. Jill Schildhouse is an award-winning writer and editor with 23 years of experience in print and digital publishing. Maria Laura is EatingWell's senior nutrition & news editor.

Veggies: we're packing this pot of minestrone soup with onion, celery, carrots, green beans (or sub zucchini or corn!), spinach and potatoes for extra bulk. Broth: the veggies are simmered in a broth made with fire roasted crushed tomatoes and regular vegetable broth.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Here's another trick: let the soup simmer without a lid for an extra couple of minutes. The excess liquid will evaporate, making your soup thicker. Alternatively, mix a thickening agent like arrowroot powder with cold water and stir it into the soup when it's almost done cooking. Cornstarch will do the trick, too.

Cornstarch, tapioca, arrowroot, potato starch, and others will thicken liquid quite effec- tively and result in a smooth translucent gel or glaze. The differences are found in how much of each it takes to thicken the same amount of liquid equally.

Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products. Commercial cornstarch is made by soaking maize in water containing sulphur dioxide.