Karen's Minestrone Soup with Mini Turkey Sausage Meatballs

A flavorful soup; a meal in a bowl. Perfect for cooler nights paired with a composed salad and some crusty bread. Delicious alone or with mini turkey sausage meatballs.

As any cook knows, the process of making soup is oh so satisfying! Fabulous fresh ingredients shimmering in extra virgin olive oil, layering colorful vegetables, broth and fresh herbs ~ topped with a grating of parmesan reggiano and the possibility of mini turkey sausage meatballs.

I actually enjoy taking the time to cut all the vegetables into a 1/3 inch dice ~ commanding order of my ingredients. Soup making involves a method. The order in which they are added to the pot is important. Minestrone soup begs to be a medley of flavors, each one pronounced and tender, but not overcooked. 

There have been many combinations over the years of this hearty Italian staple; this recipe is my go to favorite. Just enough beans, heavy on the veggies, tomato flavor and herbal notes. In thinking of making this soup more of a main course meal, I added little miniature turkey sausage meatballs, but only added them at the end - so the natural fennel flavor would not overwhelm. Some recipes include pancetta, but since I do not eat pork, this was a great option. Good quality turkey sausage, uncooked in a casing is now available in most supermarkets. A good amount of protein can be found in the beans, whole grain pasta and parmesan cheese as well. 

To the finished soup I added thinly sliced spinach; I like the earthy flavor and the extra fiber and color it adds. Feel free to substitute sliced kale or even arugula. Italian herbs; rosemary and oregano adds just the right balance to the pot. 

Variation: Omit the pasta, and one cup of potatoes, with skins or peeled. Cut them the same size at the other vegetables, so that they will simmer until crisp - tender. Add them as you would the pasta.

Enjoy the aromas....

Karen