STEVE’S MINESTRONE Ingredients
• 1LB Johnsonville Sweet Italian sausage
• 8 cans chicken broth
• 2 cans vegetable or beef broth
• 2 Tbsp olive oil
• 1 Lg leek, use only white and light green parts, coarsely chopped
• 1 Lg onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1-2 parsnips (depending on size)
• 2 Tbsp garlic, minced
• 1 pound escarole or spinach, no stems
• 2-3 potatoes, peeled and cubed
• 2 Tsp Kosher salt
• 2 Tsp Black pepper
• 1 Tsp Rosemary
• 1 Tsp Basil
• 1 Tsp Thyme
• 1 Tsp Oregano
• 2-3 Bay leaves
• 1 (28 ounce) can diced San Marzano tomatoes in juice
• 1 can (15oz) Cannellini beans, drained and rinsed
• 1 can (15oz) light red kidney beans drained and rinsed
• 1 cup small shells pasta
Directions
In a skillet crumble and brown sweet Italian sausage and set aside.
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, parsnips, garlic and spices. Cook, stirring frequently, until the onion is translucent, about 10 minutes.
Add the escarole and potatoes cook for 2 minutes. Stir in the tomatoes, broth and bay leaves, bring the mixture to a boil. Reduce the heat add pasta, meat and beans, simmer until the escarole and carrots are soft, about 10 minutes.
Serve hot with favorite garlic bread and parmesan or other suitable cheese as garnish.
