White bean and sausage minestrone
Serves 6 to 8
Here is a very hearty version of minestrone, the quintessential Italian vegetable and bean soup. Made with fennel, kale, and basil and topped with sliced chicken sausage, it is a one-dish meal-a perfect lunch or dinner to drive away the chill after a day of wintry activities.
½ cup dried white beans, soaked overnight and drained
1 quart water
3 tablespoons olive oil
2 fennel bulbs, trimmed and coarsely chopped
2 cups sliced leeks (white and green parts)
2 carrots, finely chopped
3 cloves garlic, thinly sliced
4 cups chicken broth
1 can (28 ounces) tomatoes, coarsely chopped, juices reserved
Kosher salt and freshly ground pepper
½ pound kale, large stems discarded, leaves finely chopped
¼ cup chopped basil leaves
1 cup cooked macaroni
½ to ¾ pound chicken sausage links
Freshly grated Parmesan cheese, for serving
1. Put the beans and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until just tender, 25 to 30 minutes. Remove from the heat, drain, and set aside.
2. Meanwhile, heat the olive oil in a large heavy soup pot or Dutch oven. Add the fennel, leeks, carrots, and garlic and cook, stirring, for 5 minutes. Add the broth, tomatoes and their juices, and salt and pepper to taste. Bring to a boil and simmer gently for 20 minutes. (The soup may be cooked up to this point and refrigerated until just before serving.)
3. About 15 minutes before serving, add the beans, kale, basil, and macaroni and cook over very low heat, stirring occasionally.
4. Meanwhile, cook the sausages in a broiler or sauté in a skillet until lightly browned. Set aside and drain. When cool enough to handle, cut into 1/4-inch rounds.
5. Ladle the soup into bowls, scatter the sausage pieces over each serving, and serve with Parmesan cheese.
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