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Italian Sausage Minestrone Soup
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Serves 6
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Ingredients:
8 cups chicken stock
1/2 lb small rigatoni or other small pasta
Extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon dried, crushed rosemary
1/2 teaspoon dried thyme
3 cloves fresh garlic, minced
1 lb Festival Sweet Bulk Italian Sausage
2 medium carrots, diced
2 ribs celery, diced
1 onion, diced
1 can crushed tomatoes
1 zucchini, sliced and quartered into large dice
2 cups fresh spinach, stems removed and roughly chopped
2 bay leaves
2 cans cannellini or Great Northern beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced, plus more for garnish
Sea salt, to taste
2 pieces Parmesan rind, optional
1 cup freshly grated Parmigiano- Reggiano, for serving
Garlic Butter Croutons, for serving
Coarsely ground black pepper, to taste
Directions:
Pour 1/4 cup olive oil in a large saucepan or Dutch oven. Add oregano, rosemary, thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add minced garlic and sausage and cook, breaking up sausage with the side of a big spoon until well browned. Add chopped onion, celery, and carrots and cook for 3 to 4 minutes, until vegetables are softened but not browned. Stir in crushed tomatoes, bay leaf, cannelloni beans, and chicken stock, and parmesan rind, if using. Bring to a simmer and cook for 15 minutes stirring occasionally. Add chopped zucchini and spinach and continue simmering another 15 minutes.
Bring a pot of salted water to boil for the rigatoni the last 15 minutes of soup simmering time. Cook rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into simmering soup. Add parsley, salt and coarsely ground black pepper, to taste. Discard bay leaves.
Ladle soup into bowls and sprinkle with freshly grated parmesan and top with Garlic Butter Croutons and chopped parsley.
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2 cups fresh spinach, stems removed and roughly chopped
2 bay leaves
2 cans cannellini or Great Northern beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced, plus more for garnish
Sea salt, to taste
2 pieces Parmesan rind, optional
1 cup freshly grated Parmigiano- Reggiano, for serving
Garlic Butter Croutons, for serving
Coarsely ground black pepper, to taste
Directions:
Pour 1/4 cup olive oil in a large saucepan or Dutch oven. Add oregano, rosemary, thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add minced garlic and sausage and cook, breaking up sausage with the side of a big spoon until well browned. Add chopped onion, celery, and carrots and cook for 3 to 4 minutes, until vegetables are softened but not browned. Stir in crushed tomatoes, bay leaf, cannelloni beans, and chicken stock, and parmesan rind, if using. Bring to a simmer and cook for 15 minutes stirring occasionally. Add chopped zucchini and spinach and continue simmering another 15 minutes.
Bring a pot of salted water to boil for the rigatoni the last 15 minutes of soup simmering time. Cook rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into simmering soup. Add parsley, salt and coarsely ground black pepper, to taste. Discard bay leaves.
Ladle soup into bowls and sprinkle with freshly grated parmesan and top with Garlic Butter Croutons and chopped parsley.
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