2lbchopped vegetables(carrots, zucchini, green beans, cabbage, etc.)
½cup onions(finely chopped 60)
1 ½cupstomatoes(chopped 200)
1 ½Tbspextra virgin olive oil
fresh herbs (sage, rosemary, thyme, etc.)
salt and pepper
In a soup pot or large pan heat the oil over medium heat. Add the onion and garlic and sauté for over a minute.
Add the sausage and use a wooded spoon to break them into pieces. Cook until sausage is not longer pink (about 5-6 minutes).
Turn the heat to high and add the tomatoes, sauté for 2-3 minutes, season with salt and pepper then pour in 4 cups (1 lt) hot water.
Add the fresh herbs and bring to a boil.
Add the vegetables and peas, if you see there’s more need of water add more aswell to cover all ingredients. Turn the heat to medium and cover the pot.
Cook for about 25 minutes or until the veggies are tender. Adjust with salt and pepper, turn off the heat and serve.
If you want a completely vegetarian dish you can omit the meat, but in this case my suggestion is that you also add vegetable broth instead of hot water.
Vegetables can vary depending on the season and you have available at home. I have added green beans, chayote, broccoli, leeks, corn, kale, mushrooms, spinach, etc.
The type of meat can vary, I have prepared this soup with ground turkey or chicken breast, beef, pork and like now, Italian sausage. Any meat is fine as long as it is minced.
For a particular and delicious flavor you can add a chipotle chilli, it works great.
You can serve this minestrone soup with sausage accompanied by a few drops of lime juice, or a drizzle of olive oil, fresh cheese cubes, a little sprinkled Parmigiano (as my husband prefers), or chopped green chilli peppers, avocado, etc.