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Italian Minestrone


  • 1 tablespoon olive oil 
  • 1 pound sweet Italian sausage (casings removed)
  • 1 onion (chopped)
  • 3 carrots (chopped) 
  • 2 ribs celery (chopped) 
  • 1 clove garlic (minced) 
  • 2 teaspoons fresh thyme 
  • 2 cans cannellini beans
  • 10 cups water
  • Pomi chopped tomatoes (26 oz) 
  • 1 teaspoon black pepper 
  • 2 teaspoons salt
  • Baby spinach
  • Shaved parmesan (for serving) 


Step 2: Reduce the heat to moderate. Add the onion, carrot, celery, garlic, and thyme to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.

Step 4: Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage*, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with shaved Parmesan and enjoy with crusty bread. 

*If using fresh pasta, we recommend cutting the fusili noodles in half, then add in at this step.