Those of you following us on Instagram may have seen this mouthwatering photo of our homemade Chianti Minestrone pop up on your feed for #winewednesday this week.
We got a lot of interest about what’s cooking in our kitchen, and we were asked by a reader (and high school friend! what, what!) to post the recipe. So, without mincing words (see what I did there?) I’ll get straight to the point. Here’s how to make the magic happen.
Homemade Chianti Minestrone with Spicy Italian Sausage
- 1 28 oz. chopped tomatoes
- 1 large sweet yellow onion, diced
- 2 large carrots, sliced into half moons
- 1 lb hot Italian turkey sausage
- 1 yellow squash, sliced into half moons
- 1 zucchini, sliced into half moons
- 2 cups of fresh spinach, roughly chopped
- 1 cup of fresh basil, chopped (reserve a few leaves for garnish)
- 4 garlic cloves, minced
- 1 32 oz. vegetable broth
- 1 can garbanzo beans
- 1 can red kidney beans
- 1/2 cup good Chianti (optional)
- 1/2 water (as needed)
- Olive oil
- Parmesan cheese (for topping)
- Coat the bottom of a large soup pot generously with olive oil. Add sausage, onion, and garlic and cook over medium-high heat until sausage is cooked through, and the garlic and onion are fragrant but not blackened. Crumble sausage as much as possible.
- Reduce to medium heat and add carrots, cook 3-5 minutes more or until slightly tender.
- Add zucchini and squash and saute until tender, another 3-5 minutes.
- Add tomatoes and broth. Bring to a boil, reduce heat to simmer and cook for another 30 minutes or so.
- Add pasta, beans, spinach, and herbs and return to a boil. Cook for 5-10 minutes and reduce heat to low simmer.
- Finish by adding 1/2 cup of good Chianti, and salt and pepper to taste. Sometimes I’ll add an extra 1/2c. of water or so too, depending on how much broth has reduced.
That’s it! You’re done. If you want to go crazy and make homemade bread too, this soup goes fantastically well with my homemade herbed bread, and you can find that recipe here. This makes a LOT of soup and typically feeds us for a couple of meals. I add a bit of water to thin the broth when I reheat it, but it keeps very well in the fridge for a number of days.
Bon Appetit and happy fall soup-ing! (And wining, if you’re so inclined.) Cheers!
Christiana is a Navy wife and mother of 3 children, attorney and former realtor, world traveler, home renovator and decorator, yogi, fitness enthusiast, and recipe & wine explorer.
Photo credit: Tara Liebeck Photography