"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Connie's Mighty Minestrone Soup Recipe

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This recipe for Connie's Mighty Minestrone Soup, by , is from Connie's Guide to Great Food, 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!

Connie Susa


2 quarts chicken broth
4-5 cloves garlic, finely chopped
1/2 Lb. small rigatoni or other small sized pasta
2 Tbsp. olive oil
8 fresh sage leaves
2 sprigs fresh rosemary leaves, rough chopped
2 sprigs fresh thyme leaves, rough chopped
3/4 Lb. bulk mild Italian sausage (you can use the whole lb. if you want more sausage in the soup)
2 large carrots, diced
2 celery stalks, diced
1 onion, chopped
1 (28 oz.) can crushed tomatoes
1 bay leaf
2 (28 oz. each) cans cannelloni beans, drained and rinsed (if you can't find 28oz. then get small cans that add up to 56 oz. total)
1/2 bunch fresh parsley, finely chopped
Salt and freshly ground black pepper

* In a large non-stick skillet, heat the olive oil over medium-low heat.
* Add the sage, rosemary and thyme and infuse the oil with the flavor of the herbs, 3-4 minutes.
* Add the sausage and cook, breaking up the sausage with the side of a big spoon. Cook until browned.
* In a large soup pot, add the chicken broth and bring to a boil. Reduce to simmer.
* Add the carrots, celery, onion and garlic and cook until the vegetables are semi-soft, about 5 minutes.
* Stir in the crushed tomatoes, bay leaf, rigatoni and cannelloni beans. Cook about 15 minutes stirring occasionally.
* Add the sausage mixture to the soup pot and simmer about 2 minutes. The sage leaves should be cooked and broken up by now.
* Add the parsley, salt and pepper, to taste. Discard the bay leaf.
* Ladle the soup into bowls and serve with crusty bread on the side.




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