Amish Minestrone Recipe

Italian Minestrone Soup with Amish sausage

Italian Minestrone Soup with Amish sausage
Minestrone is a hearty Italian soup made with beans, vegetables, and a tomato-y broth and is served with pasta or rice. It’s versatile, as you can use any seasonal veggies you have in your home. A great addition to a good Minestrone is sausage, adding a deep flavor and some healthy animal fat.
  •  Prep Time: 30 minutes
  •  Cook Time: 50 minutes
  •  Servings: 6


  • (4 Tbs, divided) A2 COW Ghee (Glass)
  • (1 medium, chopped) Onions, Yellow
  • (2 medium, peeled and chopped) Carrots
  • (2 medium, chopped) Celery ribs
  • (1/4 cup) Tomato paste
  • (2 cups) Seasonal vegetables (potatoes, squash, beans, peas, etc)
  • (4 cloves, minced) Garlic
  • (1/2 tsp) Oregano
  • (1/2 tsp) Thyme
  • (1 - 28oz can) Diced tomatoes
  • (4 cups) Chicken Bone Broth
  • (2 cups) Water
  • (1 tsp) Celtic Sea Salt, Fine
  • (2) Bay leaves
  • (A pinch) Red pepper flakes
  • (to taste) Black pepper
  • (1 cup) Orecchiette, elbow or small shell pasta
  • (1-1/2 cups) Cooked white beans
  • (2 cups) Baby spinach, baby kale, escarole, or any cooking green
  • (2 tsp) Lemon juice
  • (Grated for garnishing) SHEEP Rind-Ripened Cheese, Raw
  • (1 lb) Sausage Links, Amish


1 - Warm 3 Tbs ghee in a large Dutch oven or pot over medium heat. Add onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the onions are translucent. This should take around 7 minutes.

2 - Add the seasonal vegetables, garlic, oregano, and thyme. Cook two minutes until fragrant.

3 - Pour in diced tomatoes, broth, and water. Add salt, bay leaves, red pepper flakes, and black pepper.

4 - Raise heat and bring to a boil. Partially cover the pot with a lid, and let simmer for 15 minutes.

5 - While the soup is simmering, put a skillet with 1 Tbs ghee on the stove over medium high heat. When skillet is hot, brown the sausages on all sides. This should take about 5-10 minutes. Remove sausages from pan and let rest on cutting board.

6 - Add the beans, pasta, and greens to the soup. Cook until pasta is al dente and the greens are tender, about 20 minutes. 

7 - Slice the sausage and add to soup. Stir in lemon juice and season with salt and pepper to taste.

Serve in bowls garnished with grated sheep rind-ripened cheese.

*Photo by Katrin Morenz from Aachen, Deutschland [CC BY-SA 2.0]

by Marie Reedell

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