White Bean & Sausage Minestrone
Ingredients
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1/2 cup
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dried white beans, soaked overnight and drained
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5 cups
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vegetable stock
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3 tablespoons
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water
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2 fennel bulbs
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trimmed and coarsely chopped
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2 cups
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leeks, sliced
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2 cup
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carrots, sliced
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3 cloves
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garlic, finely chopped
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2-1/2 cups
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canned tomatoes, coarsely chopped
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1 cup
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dried macaroni, or desired pasta
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Salt and pepper
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to taste
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1/2 pound
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spinach, stemmed and finely chopped
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1/4 cup
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fresh basil, chopped
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1 pound
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sausage links, 1/4-inch slices
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Grated
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Parmesan cheese, for garnish
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Cooking Instructions
In a medium sauce pan, over medium-high heat, combine white beans and vegetable stock. Bring to a boil. Reduce heat to low, cover, and simmer 30 to 35 minutes, or until beans are tender. Drain beans, reserving stock.
In a large, heavy-bottomed soup pot or Dutch oven, heat the olive oil over medium-high heat. Add fennel, leeks, carrots, and a dash of salt and pepper (to taste), and cook for 5 minutes. Add reserved stock, tomatoes and their juices, sausage, dried macaroni, and additional salt and pepper, to taste, and bring to a boil. Reduce heat and simmer over low heat for 20 minutes or until macaroni is al dente. Add beans, spinach, and basil; stir to combine. Simmer over low heat for 15 minutes. Serve with fresh Parmesan sprinkled over top of soup.
Equipment List