Italian Potato and Sausage Minestrone Soup
An easy and classic minestrone soup filled with pesto, potatoes, vegetables, beans, and sausage.
Servings 4 servings
Calories 675kcal
Ingredients
- 1/2 lb sweet Italian sausage, about 3 links
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 1/2 tsp kosher salt
- 3 cloves garlic, minced
- 1 medium yellow squash, cut into 1 inch dice
- 1 lb (3 medium) yellow potatoes, peeled, 1 inch dice
- 4 cups chicken broth
- 2 bay leaves
- 2 15-oz cans butter beans, drained and rinsed
- 1/2 lb green beans, cut into 1 inch pieces
- 1/2 cup pesto sauce
Instructions
- In a medium saucepan, cover sausage links with water and bring to a boil over high heat. Lower heat and keep at a simmer until the sausage is cooked through, about 15 minutes.
- Drain and let the sausage cool enough to handle. Chop the sausage into bite-sized pieces.
- Heat olive oil in a large pot over medium heat.
- Add onion and salt and saute for 8-10 minutes, or until soft and golden. Add garlic and yellow squash. Saute for 10 minutes.
- Add potatoes, chicken broth, bay leaves, and 1 can of drained, rinsed butter beans. Simmer soup for 20 minutes.
- Add chopped sausage, green beans, the second can of butter beans, and pesto sauce.
- Simmer the soup for 5 minutes.
- If you wish, serve soup with an extra dollop of pesto in the bowl.
Notes
- Make Ahead: The soup can be made a day ahead and reheated, just add the pesto when you're reheating and not while making the soup. That way the flavors of the pesto will stay bright and strong.
Nutrition
Calories: 675kcal