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Minestra with Sweet Sausage


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  • 2 tbsp extra virgin olive oil
  • 1 pound sweet Italian sausage, casings removed and crumbled
  • 1 onion chopped
  • 6 cloves garlic, chopped
  • 1 15.5 oz can Cannelli beans
  • 2 bunches of escarole, washed and coarsely shredded or two 9 ounce packages of spinach
  • Salt annd Pepper
  • freshly grated nutmeg( optional)
  • 4 cups Chicken Stock
  • 2 cups water
  • 3/4 cup Ditalini Pasta
  • 2 tsp grated lemon peel
  • Freshly grated parmesan cheese for serving



Step 1

1. In a soup pot, heat the extra virgin olive oilover medium high heat. Add the sausage and cook until browned, about 5 minutes. Add the onion and cook until softened about 2 minutes, then stir in garlic and cook for 1 minute.Add the beans and escarole;season with salt and pepper a nutmeg if desired.
2. Add the chicken stock and 2 cups of water, cover and bring to a boil.
3. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente 6-7 minutes. Remove from heat and stir in the lemon peel. Place in soup bowls and top with freshly grated parmesan cheese


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