Seoul Meets Sicily
This is not your nonna’s minestrone—unless she has a secret love for Korean fermentation! We’ve taken the rustic, soul-warming Italian classic and infused it with the spicy, tangy, and umami-packed power of kimchi. The rich, fennel-spiced Italian sausage provides a perfect savory counterpoint to the kimchi’s fermented fire, creating a soup that is layered, complex, and unbelievably delicious. It’s a robust, one-pot meal that will chase away the winter chill with every spoonful.
Prep Time
15 minutes
Cook Time
45 minutes
Servings
6
Cuisine: Korean-Italian Fusion | Diet: None | Skill Level: Beginner | Cost: Affordable
Ingredients
- 1 lb hot or sweet Italian sausage, casings removed
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1.5 cups chopped napa cabbage kimchi, plus 1/4 cup of its brine
- 6 cups vegetable or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 tsp dried oregano
- 1 cup ditalini or other small pasta
- 2 cups chopped kale or spinach
- Garnish: grated Parmesan cheese, fresh parsley
👨🍳 Chef’s Tips
- If you plan on having leftovers, cook the pasta separately and add it to individual bowls before serving. This prevents the pasta from becoming mushy in the stored soup.
- The ripeness of your kimchi will affect the flavor. ‘Older,’ more sour kimchi will give the soup a tangier, deeper flavor.
- For a vegetarian version, omit the sausage, use vegetable broth, and add a teaspoon of smoked paprika and some crumbled firm tofu or extra beans for substance.
- Don’t be shy with the Parmesan; its salty, nutty flavor is the perfect counterpoint to the spicy, tangy broth.
Preparation
- Chop the ‘Soffritto’: Finely chop the onion, carrots, and celery. This classic Italian trio, known as a soffritto, forms the aromatic foundation of the soup. Uniformly sized pieces ensure even cooking.
- Prepare the Kimchi: Roughly chop the kimchi into bite-sized pieces. Don’t discard the brine! That liquid is packed with flavor and will add a wonderful tangy depth to the broth.
Cooking
- Brown the Sausage: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through, about 5-7 minutes. The savory aroma of fennel and pork will fill your kitchen. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
- Build the Flavor Base: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the fat in the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Introduce the Kimchi: Stir in the chopped kimchi and its brine. Cook for 2-3 minutes, allowing the kimchi to sizzle and release its pungent, spicy aroma. This step slightly caramelizes the kimchi and melds its flavor with the soffritto.
- Simmer the Soup: Pour in the broth and crushed tomatoes. Add the cannellini beans, dried oregano, and the cooked sausage. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes to allow the flavors to marry.
- Cook Pasta and Greens: Stir in the dry pasta and cook for about 8-10 minutes, or until the pasta is al dente. It will absorb some of the broth and become infused with flavor. In the last 2 minutes of cooking, stir in the chopped kale or spinach until it wilts into the hot soup. The greens will turn a vibrant green and add a fresh, earthy note.
Serving
Ladle the minestrone into warm bowls, making sure to get a good ratio of broth, sausage, vegetables, and pasta. Serve immediately while the pasta is perfectly cooked. Top with a generous grating of Parmesan cheese and a sprinkle of fresh parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days (see tip about pasta). The flavors will deepen overnight. Reheat on the stovetop over medium-low heat.
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 28g |
| Carbohydrates | 50g |
| Fat | 25g |
A Perfect Union of Funk and Comfort
This fusion soup proves that culinary opposites attract in the most delicious way. It’s hearty enough to be a full meal and exciting enough to break anyone out of a winter recipe rut. We hope you enjoy this bold and flavorful creation!
Tags: Minestrone Soup, Kimchi Recipe, Sausage Soup, Italian Korean Fusion, Hearty Winter Soup
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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