Go Back
Italian Sausage Minestrone with Cannellini Beans and Escarole
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 4 cups chopped escarole
  • 1/2 cup ditalini pasta
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks.
  • Transfer the browned sausage to the slow cooker. Add the onion, carrots, celery, garlic, cannellini beans, diced tomatoes, chicken broth, and oregano.
  • Stir to combine, then cover and cook on low for 6 to 7 hours.
  • About 30 minutes before serving, stir in the chopped escarole and ditalini pasta. Season with salt and black pepper to taste.
  • Cover again and cook until the pasta is tender and the escarole has wilted.

Notes

Add the pasta and escarole only at the end so the pasta stays firm and the greens keep some texture. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet