This soup is just one, big bowl of yum.
Soup with tonnes of veg, chunks of sausage AND noodles. It just doesn’t get much better than that.
I made this soup on a fairly lazy Sunday afternoon and we’re enjoying it tonight before we race to dance class.
On a regular night I could have it ready in about 15 minutes but on dance or gymnastics evenings I don’t even have that amount of time to spare.
DH loves Minestrone soup but small one isn’t a fan.
How to make them both happy? Add small one’s favourite food (sausages) to the classic mix.
Start with pieces of cooked sausage, celery, onions, peppers, garlic and carrots and I let the onions start to wilt. A little trick for a soup that you’re going to eat right away is to add a tsp of liquid chicken stock base to your saute pot. It deepens the flavour and fools everyone into thinking you’ve had it cooking on the back burner all day.
Add in white wine. See how mine fizzzes? Well, the second time I made this I had an open bottle of champagne form the night before and we LOVED it. Add in stock, noodles, beans and let the pasta cook.
When your pasta is tender pop in the big flavour givers; fresh parsley, basil and kale. Let those wilt and…
Enjoy! with chunks of bread slathered with butter.
- 1½ cups each chopped; carrots, onion and celery
- 1 cup chopped tomato
- 2 sliced, cooked sausages (I used mild Italian)
- 2 tsp crushed chili flakes
- 2 crushed garlic cloves
- 2 tsp olive oil
- 1 cup dried orchiette pasta (or any other dried noodle that you love)
- 1 cup white wine (I had leftover, dry champagne and used that)
- 5 cups chicken stock
- 1 cup cooked, white beans
- ¼ cup each chopped, fresh parsley and basil
- 2 cups chopped kale
- Saute the first six ingredients together until the onions have started to soften. Add in the dried pasta, white wine and chicken stock. Simmer until pasta is cooked (approx. 10 minutes) add in fresh herbs and kale cooking just long enough to wilt.
- Check for seasoning (salt and pepper) and enjoy with chunks of bread slathered with butter.