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Minestony Soup

November 15, 2010

Everyone needs friends like I have. Especially when they include a friend with a dad who cures his own Italian sausage every winter. It really turned this minestrone soup into a mines-“tony” soup.  If you don’t have any homemade hot sausage in your freezer, just pick up your favorite sausage from the store!  This is a hearty soup that freezes well. Makes about 12 cups.

You will need…

  • 1 lb sausage
  • 2 T olive oil
  • 4 pieces thick cut bacon, chopped
  • 2 onions, chopped
  • 3/4 c carrot, chopped
  • 3/4 c celery, chopped
  • 1 small head of cabbage, chopped
  • 3 cloves garlic, chopped
  • 3-5 sprigs rosemary, leaves picked off
  • 1/2 c packed basil leaves
  • 1/2 c packed parsley leaves
  • 1 can (14 oz) whole tomatoes, drained and crushed
  • 1 can (15 1/2 oz) cannellini (or white beans), rinsed and drained with half of them mashed
  • 10 c chicken stock
  • 2 t salt
  • 4 oz whole wheat elbows
  • Salt and pepper to taste
  • Grated cheese to garnish

Then you…

  1. In a skillet, brown the sausage. Put to the side.
  2. In a large stock pot, heat the olive oil. Add the bacon and cook until crispy.
  3. In a small bowl, combine the rosemary, basil and parsley. Chop using kitchen shears.
  4. Add the onions, carrot, celery, cabbage, garlic, rosemary, basil, and parsley to the bacon. Cook while stirring until the greens start to wilt down, about 7 minutes.
  5. Stir in the tomatoes. Cook another 3-5 minutes.
  6. Stir in the beans, stock and salt. Bring to a boil; then reduce heat and simmer, partly covered, about 30 minutes.
  7. Mix in the elbows and the cooked sausage. Simmer for another 15 minutes.
  8. Season to taste with salt and pepper.
  9. Serve topped with grated cheese (Parmesan or Italian blend).
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