Description
Chunks of tender sausage mingle with diced veggies and hearty beans in a herby broth, while pesto adds a burst of basil. Each spoonful feels like a warm hug on a chilly day.
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage casing removed
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 medium zucchini chopped
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 cup ditalini pasta
- 15 ounces canned kidney beans drained and rinsed
- 2 tablespoons basil pesto
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage and cook, breaking it up with a spoon, until browned.
- Stir in onion, carrots, celery, and garlic and cook until vegetables are softened.
- Add zucchini, diced tomatoes, kidney beans, and vegetable broth and bring to a simmer.
- Cook for 10 minutes, then add ditalini pasta and continue cooking until pasta is al dente.
- Remove pot from heat and stir in basil pesto, adjusting salt and pepper as needed.
- Ladle soup into bowls, garnish with Parmesan cheese and fresh parsley, and serve hot.
Notes
- You can substitute chicken broth for a lighter flavor.
- For a vegetarian version, omit sausage and use extra beans.
- Leftovers can be refrigerated for up to 3 days.
- Drizzle extra pesto on top for added flavor.