Minestrone - Veggie-Packed Autumn

By grammadot

Ingredients

• 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

Details

Servings 6
Cooking time 95mins

Preparation

Step 1

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.