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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Minestra Soup With Sweet Sausage Recipe

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This recipe for Minestra Soup With Sweet Sausage is from The Judge Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 lb. bulk sweet Italian sausage
1 onion, chopped
3 cloves garlic, chopped
15 oz. can Cannellini beans
2 bunches escarole, coarsely shredded
Salt and pepper to taste
freshly grated nutmeg
4 c. chicken stock
3/4 c. Penne pasta
2 tsp. grated lemon peel
Directions:
Directions:
1. In soup pot, heat olive oil over medium high heat. Add sausage and cook until browned- about 5 min. Add onion and cook until soft. Stir in garlic; cook 1 minute. Add beans and escarole. Season with salt and pepper. Add a little nutmeg. Add chicken stock and 2 c. water. Cover; bring to a boil.
2. Uncover pot and stir in pasta. Cook until al dente, 6-7 minutes. Remove from heat, stir in lemon peel.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a really good soup for a cold winter night. It can be hard to find escarole but it's worth it, as it has a really good peppery taste. I think you could substitute kale if you can't find escarole.

 

 

 

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