Minestrone is such a comforting soup and easy to freeze leftovers! #minestrone #souprecipe

All right, I’ve been introducing you all to my soup pots all week long. And tonight, we’re going to make some minestronone. Growing up in a small seaside town in Italy, I learned to make a lot of Italian dishes. Just kidding, I grew up in South Mississippi. I got this recipe from the internet. This week’s soup pot is the beautiful by Drew SixQ roaster, but I use her as a soup pot. She comes with this cute lid. Okay, cute, right? In the bottom of this pot, I have about 3 tablespoons of olive oil. And we’re gonna add in one yellow onion, three ribs of celery, and three carrots, all finely diced. Typically, meat does not go in the soup, but I always add meat. So, we’re going to add one pound of mild Italian sausage. We’re going to cook this with the vegetables, claw it open, and throw it in there. Take the paper out. Have a problem with this, y’all. And then we’re also going to add a ton of garlic. This is another soup recipe that is going to be going in my cookbook that’s coming out at the end of October. By the time you see this, we’ll probably be really close to the release date. As it stands, I’m going to have 76 recipes in this book. Our vegetables are soft. Now, we’re going to add in 1 15oz can of dark red kidney beans and 1 15oz can of canelli beans. I rinsed these. These are going in. Then, we’re adding in a 12 oz bag of green beans. I use the frozen. Sometimes I use fresh. Sometimes I just leave these out all together. These are thawed out. Just kidding. They’re still a little frozen. I thought I had done something. Okay, now we’re going to add in four cups of chicken broth. That’s this entire container. Sometimes I use vegetable, but I’m out, so this is what I’m using. 2 cups of water. One 15oz can of crushed tomatoes. One 6 oz can of tomato paste. Like I always say, you can use dried parsley, but the fresh is way better in any recipe that I use it in. This is about 3 tablespoons chopped up. That’s going to go in. And then we’re going to add in one sprig of fresh rosemary. This is optional or you can use the dried leaves, but this is really good in it. This up with some Italian season. I’m going to add in about a tablespoon. Salt and pepper. All right. Then bring it to a very low simmer. Cover it and let this go for about 30 to 45 minutes. The longer it cooks, the better it’s going to taste. This has been simmering for 45 minutes. Now I’m going to add in some diddilini pasta. You can add any small pasta you like. I’m not going to add the whole box. I’m probably going to do about 5 oz. All right. You’re just going to simmer this until your pasta is done. And this part’s optional, but I like to add a big handful of spinach. You don’t have to add it. Sometimes I do, sometimes I don’t. All right, y’all. Here it is all done. Tonight, I’m serving this with some ficasha bread. And I’ll have this recipe posted