Sausage and Bean Minestrone with Shrimp and Kale in a Hearty One-Pot Meal

Why You’ll Love This sausage and bean minestrone

• Ease of preparation: This sausage and bean minestrone recipe is wonderfully straightforward and quick to prepare, making it perfect for busy weeknights or when you want a hearty, warming meal without hours in the kitchen. The one-pot method means minimal cleanup and a hassle-free cooking process.
• Health benefits: Brimming with protein from flavorful Italian sausage and fiber-packed beans, this minestrone supports muscle health and digestive wellness. Loaded with colorful vegetables, it’s a great source of essential vitamins, antioxidants, and minerals for an overall nutritious meal.
• Versatility: Easily adaptable to various dietary needs, this sausage and bean minestrone can be modified by substituting meats for plant-based sausages, swapping pasta for gluten-free options, or omitting certain ingredients for low-calorie diets. It welcomes customization while maintaining its comforting flavors.
• Distinctive flavor: The rich, savory sausage melds beautifully with creamy beans, garden-fresh vegetables, and Italian herbs, creating a complex and satisfying flavor profile that elevates traditional minestrone into a memorable, one-pot meal your family will love.

Essential Ingredients for sausage and bean minestrone

Main Ingredients:

• ¾ pound (about 3 links) Italian sausage, casing removed and crumbled – provides savory depth and hearty protein
• 2 tablespoons olive oil, divided – used for sautéing vegetables and sausage to build flavor
• 1 cup zucchini, quartered and sliced (about 1 medium zucchini) – adds freshness and texture
• ½ cup diced onion – forms a flavorful aromatic base
• ½ cup carrots, peeled and sliced (about 2 small carrots) – contributes sweetness and nutrients
• ½ cup celery, sliced (about 2 stalks) – adds crunch and flavor
• 2 cloves garlic, minced – enhances aroma and taste
• Salt and black pepper to taste – balances and brightens flavors
• ¼ cup tomato paste – intensifies the soup’s tomato richness
• 1 (14-ounce) can diced tomatoes – adds acidity and body
• 4 cups chicken broth (vegetable broth for vegetarian/vegan) – serves as the flavorful liquid base
• 2 teaspoons Italian seasoning or dried oregano – imparts herbal complexity
• 1 (15-ounce) can kidney beans, drained and rinsed – supplies fiber and creaminess
• 1 (15-ounce) can small white beans (cannellini), drained and rinsed – offers texture and protein
• ½ cup cut green beans (frozen acceptable) – adds color and bite
• ½ cup small shell pasta (optional) – for additional heartiness
• 2 cups baby spinach leaves or 8 ounces kale, ribs removed and torn – provides vitamins and greens
• ¼ cup chopped fresh parsley – fresh herbal finish
• Parmesan cheese for serving (optional) – adds savory richness

Special Dietary Options:

• Vegan: Substitute Italian sausage with plant-based sausage and use vegetable broth; omit Parmesan or replace with vegan cheese.
• Gluten-free: Use gluten-free pasta or omit pasta for gluten-free friendly minestrone.
• Low-calorie: Opt for lean turkey sausage or omit sausage, reduce olive oil quantity.

How to Prepare the Perfect sausage and bean minestrone: Step-by-Step Guide

First Step: Prepare the ingredients

Wash and slice zucchini; dice the onion, carrots, and celery; mince garlic. Remove the casing from Italian sausage and crumble it into small pieces. Having all ingredients ready helps the cooking flow smoothly.

Second Step: Brown the sausage

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the crumbled sausage and cook it until browned and no longer pink, about 5–10 minutes. Remove the sausage from the pot and set aside. For vegan alternatives, brown plant-based sausage similarly.

Third Step: Sauté the vegetables

Add the remaining tablespoon of olive oil to the pot. Sauté zucchini, onion, carrots, and celery until softened, around 3–4 minutes. Stir in minced garlic, salt, and pepper; cook for an additional minute until fragrant.

Fourth Step: Add tomato ingredients and broth

Stir in tomato paste and let it melt into the vegetables. Then add the diced tomatoes, chicken broth, and Italian seasoning or oregano. Bring everything to a simmer, allowing the flavors to meld, about 5 minutes.

Fifth Step: Combine beans and pasta

Add kidney beans, cannellini beans, green beans, and pasta (if using) to the pot. Let the soup simmer uncovered for 10–12 minutes, or until the pasta is al dente and vegetables tender. Use gluten-free pasta if necessary.

Sixth Step: Fold in sausage and greens

Return the cooked sausage to the pot, stir in baby spinach or kale, and cook until the greens just wilt, approximately 2–5 minutes. Adjust seasoning with salt and pepper as desired.

Final Step: Serve with garnish

Remove from heat and stir in fresh parsley. Serve hot in bowls topped with freshly grated Parmesan cheese if you like, and optionally drizzle with extra virgin olive oil or a splash of red wine vinegar for brightness.

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Dietary Substitutions to Customize Your sausage and bean minestrone

Protein and Main Component Alternatives

• Swap Italian sausage with lean turkey or chicken sausage for a lighter version.
• Use plant-based sausage substitutes for vegan diets.
• Replace cannellini beans with chickpeas or kidney beans to vary texture and flavor.

Vegetable, Sauce, and Seasoning Modifications

• Add seasonal vegetables like zucchini, spinach, or kale for diverse nutrients and textures.
• Use fresh diced tomatoes or tomato puree instead of canned, depending on availability.
• Experiment with herbs like rosemary, thyme, basil, or smoked paprika to customize flavor.
• For a spicy kick, add chili flakes or a pinch of cayenne.

Mastering sausage and bean minestrone: Advanced Tips and Variations

• Pro cooking techniques: Brown sausage thoroughly to unlock rich, caramelized flavors; soak dried beans overnight if using to improve texture.
• Flavor variations: Add red wine or balsamic vinegar for acidity and depth; swap oregano for fresh herbs like thyme or basil to enliven taste.
• Presentation tips: Serve in rustic bowls with a drizzle of high-quality olive oil, freshly ground black pepper, and a sprinkle of fresh parsley or Parmesan.
• Make-ahead options: Prepare soup a day in advance to enhance flavors, store in airtight containers, and freeze portions for future quick meals.

How to Store sausage and bean minestrone: Best Practices

Refrigeration

Store cooled sausage and bean minestrone in airtight containers in the refrigerator for 3–4 days to maintain freshness and flavor.

Freezing

Freeze in meal-sized containers or heavy-duty freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Avoid microwaving at high power to preserve texture.

Meal prep considerations

Divide into individual portions for easy grab-and-go meals throughout the week. Label containers with date for freshness tracking. Cook pasta separately if freezing to prevent mushiness.

FAQs: Frequently Asked Questions About sausage and bean minestrone

sausage and bean minestrone

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• Author: Isabella Hayes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Diet: Omnivore

Print Recipe

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Description

🥣 Enjoy a hearty and nutritious meal with Sausage and Bean Minestrone, packed with flavorful sausage, beans, and fresh greens.
🍲 This one-pot soup is easy to prepare, perfect for a comforting dinner that delivers protein, fiber, and vibrant vegetables in every bowl.

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Ingredients

Scale 1x2x3x

¾ pound Italian sausage

2 tablespoons olive oil

1 cup zucchini

½ cup diced onion

½ cup carrots

½ cup celery

2 cloves garlic

Salt and black pepper

¼ cup tomato paste

1 (14-ounce) can diced tomatoes

4 cups chicken broth

2 teaspoons Italian seasoning or dried oregano

1 (15-ounce) can kidney beans

1 (15-ounce) can small white beans

½ cup cut green beans

½ cup small shell pasta

2 cups baby spinach leaves

¼ cup chopped fresh parsley

Parmesan cheese

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Instructions

1-First Step: Prepare the ingredients. Wash and slice zucchini; dice the onion, carrots, and celery; mince garlic. Remove the casing from Italian sausage and crumble it into small pieces. Having all ingredients ready helps the cooking flow smoothly.

2-Second Step: Brown the sausage. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the crumbled sausage and cook it until browned and no longer pink, about 5–10 minutes. Remove the sausage from the pot and set aside. For vegan alternatives, brown plant-based sausage similarly.

3-Third Step: Sauté the vegetables. Add the remaining tablespoon of olive oil to the pot. Sauté zucchini, onion, carrots, and celery until softened, around 3–4 minutes. Stir in minced garlic, salt, and pepper; cook for an additional minute until fragrant.

4-Fourth Step: Add tomato ingredients and broth. Stir in tomato paste and let it melt into the vegetables. Then add the diced tomatoes, chicken broth, and Italian seasoning or oregano. Bring everything to a simmer, allowing the flavors to meld, about 5 minutes.

5-Fifth Step: Combine beans and pasta. Add kidney beans, cannellini beans, green beans, and pasta (if using) to the pot. Let the soup simmer uncovered for 10–12 minutes, or until the pasta is al dente and vegetables tender. Use gluten-free pasta if necessary.

6-Sixth Step: Fold in sausage and greens. Return the cooked sausage to the pot, stir in baby spinach or kale, and cook until the greens just wilt, approximately 2–5 minutes. Adjust seasoning with salt and pepper as desired.

7-Final Step: Serve with garnish. Remove from heat and stir in fresh parsley. Serve hot in bowls topped with freshly grated Parmesan cheese if you like, and optionally drizzle with extra virgin olive oil or a splash of red wine vinegar for brightness.

Notes

🌿 Remove sausage casing and crumble before cooking for even browning and better texture.
🍝 Cook pasta separately to prevent it from becoming mushy when storing leftovers.
🍞 Serve with crusty Italian bread or garlic bread to complement the rich flavors.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 to 2 cups
• Calories: 390 kcal
• Sodium: 840 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Protein: 19 g

Keywords: Sausage and Bean Minestrone, Hearty Soup, One-Pot Meal, Sausage and Kale Soup