Creamy Potato Soup with Bacon

Minestrone Andouille Sausage Soup


“Winter is here and so is soup weather! Let’s get cookin' with @kayembrand Small Batch Sausage. ”

Minestrone Kayem Andouille Sausage Soup

Serves4 hearty or 6 small

1 tbsp olive oil

3 cloves of garlic

1 large onion (diced into small cubes)

1 package of Kayem Andouille sausage

2 medium carrots (diced into small cubes)

1 medium zucchini (diced into small cubes)

4 celery sticks (diced or cut into small pieces)

3/4 cup of green beans (cut in small pieces)

28 oz canned diced tomatoes

1 tbsp of dried Basil

1 tbsp Italian seasoning

32 oz vegetable broth

1 cube of chicken bouillon (caldo de pollo)

1/2 cup pasta (Ditalini, small shells, mini farfalle)

1 can canned great northern beans (drained)

1 can canned kidney beans (drained)

1 cup spinach

Salt and Pepper

2 cups water

  • In a cooking pot add the olive oil and garlic and fry it for about a minute. Add the onions and mix it for another minute and then mix in the sausage.
  • Add the other vegetables (carrots, zucchini, celery, and green beans) and cook them until softened.
  • Add the diced tomatoes, dried basil, Italian seasoning, vegetable broth, chicken bouillon and mix it.
  • Add the pasta, kidney beans, northern beans, and the spinach.
  • Add two cups of water as needed and season it with salt and pepper.
  • Cook it for 20-25 min or until pasta is cooked and vegetables are soft.