Sausage and Cannellini Bean Minestrone

Sausage and Cannellini Bean Minestrone

I’m starting to come around when it comes to Minestrone soups.  I’ve made this version several times with wonderful results.  The original recipe calls for ground beef but you can substitute with sweet Italian sausage, which is what I have done here.  Or spicy Italian sausage if you prefer your soup with a kick.  My butcher carries a variety of sausages; turkey, chicken and even Chorizo.  If you don’t care for sausages, pancetta would work well too.  I like to pair my soups with grilled cheese sandwiches or Panini.  Although garlic bread or any homemade savory bread would be delicious.

Sausage and Cannellini Bean Minestrone

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  • 1 pound of sweet Italian sausage (ground beef, chicken or turkey works well or you can use sausages)
  • olive oil for cooking
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 cloves of garlic, minced
  • 1 dried bay leaf
  • 1 tablespoon of tomato paste
  • 1 (28 ounce) can of diced tomatoes
  • 1 (15 ounce) can of cannellini beans, drained and rinsed
  • 1 (32 ounce) can/box of beef broth
  • 2 zucchinis, chopped
  • salt and pepper to season
  • parmesan cheese, shaved for garnish (optional)
  • fresh Italian parsley, finely chopped


In a Dutch oven over medium heat add sausage and olive oil.  Break up sausages with the back of a wooden spoon.  Cook until most of it are browned.  Stir in onions, carrots, celery and garlic.  Cook until vegetables are soft, about 5-7 minutes.  Season with salt and pepper.  Then add bay leaf and tomato paste, mix to combine.  Then add in diced tomatoes, cannellini beans, beef broth and zucchinis.  Bring mixture to a boil.  Cover and reduce the heat.  Simmer soup for 20-30 minutes or until zucchinis are cooked through.  Discard bay leaf and check for seasoning.  Ladle soup into a bowl, garnish with parmesan and parsley.

Adapted from Giada De Laurentiis

Sausage and Cannellini Bean Minestrone


30 thoughts on “Sausage and Cannellini Bean Minestrone

  1. I’m not a big broth soup fan, but add in some meat, chunks of vegetables, and top it with shaved cheese and that’s a soup I’ll gladly eat every night! 🙂

  2. Love the idea of this. Although, a sweet Italian sausage?!? I’d never find that here. Shame one of my local stores aren’t selling their amazing trad sausages with sun ripened tomatoes as they would’ve been perfect! Well, trad sausages with a couple of pieces of sun ripened tomatoes, finely chopped, just might do the trick. Let’s wait and see!

    • That works too! Or you can go with ground beef if that’s more accessible. Oooh, I love the idea of traditional sausage with sun dried tomatoes. I’ll have to try that the next time I make this soup. Thanks for the lovely idea! 🙂

  3. Anne, I love Giada and this looks incredible on every level possible. I definitely need to make this. I hope you don’t mind if I reblog your link on my reblog page?

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