Minestrone Soup With Sweet Sausage
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat 1 tablespoon EVOO in a soup pot over medium heat
2
Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve
3
Add the remaining 2 tablespoons EVOO and raise the heat a bit
4
Add the sausage and cook until browned, then transfer the sausage to a plate
5
Add the carrots, fennel, garlic and onions, and season with salt and pepper
6
Cook until tender, about 10 minutes
7
Return the sausage to the pot and add the beans and Chicken Poaching Liquid
8
Using the large holes of a box grater, grate the tomatoes into the soup
9
Add the rosemary and thyme, and season with salt and pepper
10
Simmer the soup to combine the flavors
11
Return the soup to a boil, stir in the toasted pasta and cook until al dente
12
Ladle the soup into shallow bowls and top with the cheese
13
Serve with ciabbatta rolls
14
Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta
15
Return it to a boil and cook the pasta as directed
16
Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt
17
Cover with water and bring to a boil
18
Reduce the heat to a simmer and poach the chicken for 1 hour
19
When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces
20
Strain the stock and reserve