About this recipe:A minestrone soup is usually a mishmash of ingredients. This one is no different. The soup is made with Italian sausage, vegetables, pasta and herbs, then topped with Parmesan to serve.
1 teaspoon olive oil
225g Italian sausage, casings removed and discarded
1 large onion, diced
1/8 teaspoon fennel seeds
3 carrots, peeled and sliced
2 sticks celery, sliced
2 (400g) tin chopped tomatoes
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 litre chicken stock
55g ditalini pasta or any small pasta shapes
salt and pepper to taste
40g fresh Parmesan cheese, grated
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large saucepan over medium heat, heat the olive oil. Stir in sausage, onion and fennel seeds and cook until sausage is brown, 10 minutes. Stir in carrots and celery and continue to cook and stir until vegetables begin to colour, 5 minutes. Stir in tomatoes, parsley, basil and chicken stock. Bring to the boil, then reduce heat and simmer 20 minutes, until vegetables are tender.
Stir in pasta, salt and pepper, cook until pasta is tender, 10 minutes more. Serve topped with grated Parmesan.
Is a fresh sausage that is spiced with fennel and/or anise. If this is unavailable, substitute in any highly flavoured sausage.