Late Harvest Sausage Minestrone

  • 1 lb. Italian sausage
  • 2 cloves garlic, minced
  • 1-2 c. roasted tomatoes or 1 can fire-roasted diced tomatoes
  • 4 c. chicken stock
  • 1 c. fresh or frozen peas
  • 1 can cannellini beans
  • 1 c. coarsely shredded carrots
  • 2 c. fresh spinach or kale, chopped

Brown the sausage in a stock pot until fully cooked; add the garlic during the last 2 minutes of cooking.

Add the roasted tomatoes, chicken stock, peas, and cannellini beans; bring to a simmer and cook until the peas are tender (about 6-8 minutes). Add the shredded carrot and spinach or kale and turn the heat to low. Allow the soup to cook for an additional 5 minutes before serving.

  • Yields: About 8 cups soup
  • Preparation Time: 30 minutes

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