Embrace the cozy vibes of winter with a hearty Winter Minestrone Soup. This comforting dish combines an array of seasonal vegetables, beans, pasta, and savory Polidori sausage in a flavorful broth, making it a nourishing and warming option for cold days.
1cupGreen beans (frozen is okay)chopped to 1/2 pieces
6cupsChicken stock
29oz.Fire-roasted diced tomatoesdrained
15oz.Kidney beansdrained and rinsed
1/2tsp.Kosher salt
1/2tsp.Black pepper
1cupDitalini pastauncooked
2cupsSpinach leavesroughly chopped
Directions:
Heat a large nonstick skillet over medium-high. Add the sausage to the skillet, and cook, stirring to crumble with a wooden spoon, 4 minutes. Add the onions, carrots, and celery to the skillet; cook, stirring occasionally, until the sausage is browned and the vegetables are lightly caramelized, about 6 minutes. Add 1 cup of the stock; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet.
Transfer the sausage mixture to a 5- to 6-quart slow cooker. Stir in the tomatoes, kidney beans, green beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Cover and cook on LOW until the vegetables are tender, about 2 hours and 30 minutes. Stir in the pasta; cover and cook on LOW until the pasta is al dente, about 1 hour. Stir in the kale and remaining 1/4 teaspoon pepper. Ladle the soup into bowls, and serve hot.