Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, casings removed 2 quarts chicken stock
1 cup uncooked ditalini or small shells
1 tablespoon extra-virgin olive oil
2 large carrots, sliced
2 large celery ribs, sliced
1 small zucchini, sliced
1 medium Spanish onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
2 (28-ounce) cans cannellini beans, drained and rinsed
1 can light red kidney beans or 1 can of chickpeas, drained and rinsed
1/4 cup bunch fresh parsley leaves, finely minced
Coarsely ground black pepper
1 loaf of baguette or crusty bread, cut into slices
1/2 to 1 cup of grated Parmesan cheese
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Grandma Mary's One Pot Hardy Minestrone:
1. In the bottom of a large saucepan, add 1 tablespoon of extra-virgin olive oil and the Premio Sausage; cook, breaking up the sausage with the side of the spoon, until well-browned. Discard all fat except for 1 tablespoon.
2. Add the sliced carrot, sliced celery and chopped onion to the saucepan on low heat. Cook for about 4 minutes until softened. Add the finely minced garlic and cook for an additional 1 minute.
3. To the sauce pot, stir in the chicken stock, cannellini beans, light red kidney or chic peas, crushed tomatoes and bay leaf; simmer for about 15 minutes.
4. To the sauce pot, add 1 cup of uncooked ditallini or small shells and the sliced zucchini; simmer for 6-8 minutes or until pasta is done. Add _ cup of minced parsley right before serving.
5. To serve, preheat the broiler. Put the baguette slices on a single layer on a baking sheet. Sprinkle with 1/2 cup to 1 cup of Parmesan cheese and broil until the cheese is bubbly and golden brown, about 3 minutes. Serve minestrone immediately with the baguette slices on the side. For a less hardy soup, add additional 1/2 quart of chicken stock.
SERVES: 4-6
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