Minestra With Sweet Sausage |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from Rachael Ray. Ingredients:
2 tablespoons extra virgin olive oil |
1 lb sweet bulk sausage |
1 onion, chopped |
3 garlic cloves, chopped |
1 (15 1/2 ounce) can cannellini beans |
2 bunches escarole, coarsely shredded |
salt |
pepper |
freshly grated nutmeg |
1 (32 ounce) container chicken stock |
2 cups water |
3/4 cup whole wheat penne or 3/4 cup ditalini |
2 teaspoons lemon peel, grated |
grated pecorino romano cheese, for passing around the table |
Directions:
1. In a soup pot, heat the olive oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute.
4. Add the beans and escarole; season with salt, pepper and a little nutmeg.
5. Add the chicken stock and 2 cups water, cover and bring to a boil.
6. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes.
7. Remove from the heat and stir in the lemon peel.
8. Top with lots of cheese.
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