2poundschopped vegetables(carrots, zucchini, green beans, cabbage, etc.)
½cupfrozen peas
1medium onion(finely chopped)
3mediumtomatoes(or 1 can of diced tomatoes)
2garlic cloves(minced)
3Tablespoonsextra virgin olive oil
fresh herbs (sage, rosemary, thyme, etc.)
salt and pepper
Instructions
Heat the olive oil in a soup pot over medium heat.
Add the sausage and use the back of a spoon to break it into small pieces.
Cook until sausage is no longer pink (about 4-5 minutes).
Stir in onion and garlic. Cook until the onion has softened and the sausage has nicely browned.
Turn heat to medium-high, add diced tomatoes and sauté for 2-3 minutes or until tomatoes are slightly cooked.
Pour 5 cups of water. Season with salt and pepper and add the herbs.
Bring the mixture to a boil and then add the vegetables making sure everything is slightly covered with liquid. If needed, add more water.
Now reduce heat to a simmer, cover the pot and cook until all vegetables are nicely soft (about 20 minutes).
Adjust seasonings if needed and serve the minestrone with crusty bread, pasta, or rice.
Notes
Vegetables can vary depending on the season and what you have available at home. You can also add broccoli, leeks, cauliflower, kale, mushrooms, spinach, etc.
Cut vegetables into small bites, so they would be easier to eat.
If you want to add a spicy kick, peperoncino or chili powder are nice options.
You can also add 1 can of beans (about 8.5″/240g, drained) and cook them with the vegetables.