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Genovese Minestrone with Sweet Sausage And Pesto

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    Source: www.chef2chef.netReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 ounces small pasta

    2. Cook pasta in salted water until al dente. Drain, rinse with cold water and then stir 1 teaspoon olive oil through and reserve.

    3. 1/2 pound sweet Italian sausage (with fennel)

    4. 1/4 cup water

    5. 1 cloves garlic, minced

    6. 1/2 cup diced onion

    7. 3/4 cup red zinfandel

    8. 1/2 teaspoon dried oregano

    9. Dash dried thyme or 1/2 teaspoon fresh

    10. 1 bay leaf--stick toothpick through leaf

    11. 1 medium red potato, diced

    12. 1/2 cup sliced celery

    13. 1-10 ounce box frozen mixed vegetables

    14. 3 cans chicken broth

    15. 1/2- 10 ounce package frozen chopped spinach, thawed

    16. 1-15-16 ounce can diced tomatoes, undrained

    17. 1 6 ounce zucchini, halved and thickly sliced

    18. 1/4 teaspoon dried red pepper flakes

    19. Dash freshly ground black pepper

    20. 3/4 teaspoon salt (to taste)

    21. 2 Tablespoons good quality Balsamic vinegar

    22. 2 Tablespoons minced parsley

    23. 1 can cannellini beans, drained and rinsed

    24. 3 Tablespoons Pesto

    Instructions Jump to Ingredients ↑

    1. Procedure:

    2. Simmer sausage links in water, covered, for 8 minutes. Cool & slice sausages. Reserve sausage slices. Cook onions and garlic in sausage liquid about 2 minutes. Add to stock pot. Add wine, oregano, thyme and bay leaf. Simmer while preparing potato and celery.

    3. Add potato, celery, frozen vegetables and chicken broth. Cook until vegetables are tender--about 15 minutes. Remove bay leaf.

    4. Add spinach, tomatoes, zucchini and reserved sausage slices. Simmer 5 minutes.

    5. Add red pepper flakes, black pepper, salt and Balsamic vinegar. Bring to very gentle simmer. Stir if needed to keep from sticking.

    6. Just before serving, add parsley, cannellini beans, Pesto and reserved pasta. Simmer long enough to heat beans through and disperse Pesto sauce.

    7. Note: It’s nice to add freshly grated Parmesan cheese on each serving.

    8. Time Management: Soup may be prepared up to where you add the beans and pasta, etc., and kept warm for 1 hour. If wishing to do farther ahead, stop before adding spinach and remaining ingredients and chill. Reheat and complete as directed.

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