I could eat soup anytime of year but it is especially comforting to me during the cooler months! I love using seasonal ingredients in my soups, especially harvested from my garden. I have a ton of squash right now and decided to add it to my minestrone with Italian sausage. This soup is filling and perfect served with crusty bread and a glass of red wine!
Ingredients:
- 1 lb ground Italian sausage
- 1/2 onion, diced
- 2 celery stalks, sliced
- 1 potato, peeled and cubed
- 2 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 small or 1/2 large butternut squash, peeled and cubed
- 28 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 6 cups chicken or vegetable broth
- 1 cup dry pasta of your choice
- 2 cans cannellini beans
- Oregano to taste
- Basil to taste
- Kosher salt and black pepper to taste
- 1 bunch arugula, spinach or kale chopped
- Grated Parmigiano-Reggiano to taste
Process:
- Cook Italian sausage in a pan with olive oil until browned. Set aside.
- In a pot of salted, boiling water, cook pasta until just before al dente (usually 2-3 minutes less than the instructions say). Drain pasta and set aside.
- Next in a deep pot or dutch oven, saute onion, celery, and carrots in olive oil until soft. Stir in the garlic and tomato paste and season with pepper, oregano and basil.
- Pour in the broth, crushed tomatoes, cannellini beans, potato, butternut squash and the sausage.
- Bring to a simmer and cover. Let cook until the butternut squash and potato are soft (about 15-20 minutes).
- Add the arugula (or spinach or kale) and stir until wilted.
- Add the pasta and let cook for another minute or two until al dente. Note: Is important to add the pasta at the end so it does not get over cooked and mushy.
- Taste test and salt accordingly. You can add more oregano, basil and pepper at this time as well depending on your liking.
- Serve with Parmigiano-Reggiano and crusty bread!
Source:
- Featured and main photo (Wikimedia)
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