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Minestrone with Beans and Chicken Basil Sausage

Soups and Salads

Serves 6-8

This recipe is the special creation of Ferrari-Carano chef, Joseph Costanzo.



  • 1 Tbsp olive oil
  • 1 lb chicken basil sausage (casings removed)
  • 1 chopped onion
  • 1 chopped carrot
  • 1 chopped celery rib
  • 1 clove minced garlic
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 4 cups cooked beans, the variety of your choice, or 2 19-oz cans of drained cannellini beans
  • 10 cups of water or chicken broth
  • 1 can diced tomatoes with juice
  • 1 to 2 tsp salt (adjust according to use of water or stock)
  • 1 tsp freshly ground black pepper
  • 1/2 lb baby spinach or finely chopped cabbage
  • Grated parmesan for serving


In a large pot, heat the oil over medium heat. Add the sausage and cook, stirring frequently until browned, about 5 minutes. Remove the sausage with a slotted spoon.

Reduce heat to moderate. Add the onion, carrot, celery, garlic, thyme and bay leaf to the pot and cook, stirring occasionally until the vegetables soften, about 10 minutes.

Meanwhile, combine 2 cups of the beans and 2 cups of water or broth in a blender and puree until smooth. Add the tomatoes, the bean puree, the remaining 8 cups water or broth, the salt and the pepper to the pot. Bring to a boil; skim any foam if necessary.

Stir in the sausage, the remaining 2 cups beans and the spinach or cabbage. Simmer until the spinach wilts or the cabbage is cooked, about 3 minutes. Serve the soup with grated Parmesan, and pass more Parmesan at the table.