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It’s getting colder, which means it’s time to pull out some of my favorite soups! I absolutely love this spin on minestrone, mixed with italian sausage and fall veggies.

Serves 4-6

Ingredients:

  • 8 Tbs. olive oil
  • 1 lb. (500 g) mild Italian sausage, casings removed
  • 1 yellow onion, diced
  • 4 carrots, peeled and coarsely diced
  • 4 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cans (each 14 oz./440 g) cannellini beans, drained and rinsed
  • 4 cups (32 fl. oz./1 l) chicken broth
  • 1 cup (4 oz./125 g) grated Parmesan cheese
  • 2 fresh rosemary sprigs (or can used dried rosemary in a pinch – I won’t judge)
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground pepper
  • 2 bunches kale, stems removed, leaves chopped

Directions:

  1. In a Dutch oven over medium heat, warm 4 Tbs. of the olive oil. Add the sausage and sauté, breaking it into pieces with a wooden spoon, until browned, about 7 minutes.
  2. Add the onion, carrots, celery and garlic and sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.
  3. Add the beans and chicken broth and bring to a boil.
  4. Reduce the heat to a simmer and add 1/2 cup (2 oz./60 g) of the Parmesan, the rosemary sprigs and lemon juice. Cover the pot and simmer, stirring occasionally, for 30 minutes.
Add some delicious crusty rolls or a loaf of bread, and you’re done!
Slightly modified from the original recipe at Williams Sonoma Test Kitchen  – a big thanks to them for this recipe!
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