Sausage minestrone

Sausage minestrone

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(7 ratings)

Prep: 20 mins Cook: 40 mins


Serves 6
Bulk out this chunky vegetable soup with hearty sausage and cannellini beans, then serve with our tapenade ciabatta toasts

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal393
  • fat23g
  • saturates7g
  • carbs32g
  • sugars19g
  • fibre6g
  • protein14g
  • salt2.4g
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  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 carrots, roughly diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, roughly diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 garlic cloves, roughly chopped
  • 8 good-quality sausages, skins removed and sausagemeat broken into walnut-sized pieces
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
  • 1 chicken stock cube, crumbled
  • 400g can cannellini bean, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 tbsp golden caster sugar
  • 1 tbsp red wine vinegar
  • large pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Tapenade toast (see 'goes well with'), to serve


  1. Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.

  2. Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.

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Comments, questions and tips

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RosieVimes's picture
1st Oct, 2015
A really chunky, hearty soup, it's actually so chunky it's almost a stew! Definitely a meal all of it's own; incredibly filling and had a wonderful flavour. We used beef & cracked black pepper sausages which worked very well. Added slightly less water than stated (just under 3 cans) and left out the sugar. Definite winner!
4th Jan, 2014
I made this yesterday and it went down a treat with the family. I found 3.5 cans of water made it very thin so reduced the sauce for 20 minutes before adding the sausage pieces. I also added a pinch of dried red chilli flakes. Served it with the Tapenade toast which was delicious. Will definitely make again.
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