May 05, 2009
Sausage Minestrone Soup
I wasn't sure what to make for dinner today. It was supposed to rain but it never did. They do say tomorrow, but who knows. CA. weather is weird. I'm reading a book about cooking thru a year in Tuscany and came across a general recipe for the minestrone the woman made. It got me thinking about it. So I searched online for some recipes because I know that you can add just about anything to this. But most add cabbage and I hate cabbage in soup, so does my bf.
So after reading a bit and trying to figure out what I would like in a Minestrone I came up with this. Originally I was going to make tiny bite sized meatballs. But when I opened the freezer to take out some beef, I found a package of Vino and Fromaggio Sausage that I put in there. I just loveeeeeeeeee this sausage and no longer buy regular Italian sweet sausage. I use this instead. Now I realize not everyone can get this so feel free to use whatever Italian sausages you can find around your area.
I will say this is a rich, luscious soup and one I will definitely make again.
Sausage Minestrone 4-6 servings
Olive oil ( I use extra virgin)
4 Italian sausage ( I use Vino &Fromaggio from our local store)
4 stalks celery sliced thin or a nice small celery heart chopped up with leaves too
3 carrots, peeled and sliced maybe 1/4in. thick
1 sm. red onion , chopped
3 cloves garlic, chopped fine
32 oz. chicken stock
1 can beef broth plus one can water
1 can 15oz. chopped tomatoes
1 can 15oz. white cannellini beans (or small white beans)
About 4oz fresh string beans, cut in about 1 in. pieces
About 4oz. frozen spinach
s & p
A handful of chopped fresh parsley
A small piece of cheese rind (I always have romano here so I used that.......parmesan would be excellent too)
1/2 c. small pasta
Crusty bread, sliced
Provolone cheese sliced
Take sausage from casings and break up in about 1/4c. olive oil. While that's browning chop veggies....add the celery and carrots and cook about 5min. Then add onion and garlic and saute 5 more min. or till onion is getting soft.
Add both stocks, and tomatoes. Drain and rinse beans, then put in pot. Cut up string beans and add. Toss in Spinach and chopped parsley. Add a bit of S & P. Bring to a boil then lower to a simmer. Add cheese rind. Cook till beans are falling apart and thickening the soup. About a half hr. before you think the beans will be done, add pasta and cook till tender. Serve with a nice piece of crusty Italian bread in a bowl, topped with provolone cheese. Pour soup over all and serve.
***You can also speed up the process by mashing the beans a bit before you put them in the pot.