Ingredients
-
1/4
-
1/2
-
2
-
1/2
-
1/4
-
1/2
-
1/2
-
2
-
2
-
6
-
1
-
4
-
1
-
1/2
-
2
Directions
Minestrone With Chicken and Sausage, I adapted this recipe from a book called Pure Poultry I wanted a soup that was hearty, yet still felt fairly light This really fit the bill The pesto really adds to the flavor of the final dish, so I highly recommend using it Serve with a loaf of italian bread to soak up the remaining broth If you have homemade chicken stock, use it here- the flavor really comes through When you are prepping your ingredients, remember to cut them in small pieces, so they will fit on your spoon , Wonderful and delicious ! I left out the chicken and added a diced green pepper out of my garden Perfect soup for a winters night
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Steps
|
1
Done
|
Defat the Sausage- Place the Sausages in a Sauce Pan With Enough Water to Cover. Bring to a Boil, and Let Boil For 5 Minutes. Drain, and When Cool Enough to Handle, Chop Into Small Dice. |
|
2
Done
|
Add the Oil to a Large Pot, and Heat Over a Medium Flame Until the Oil Is Warm and Fragrant. Add the Onion, Garlic, 1/2 Teaspoon Salt and Pepper. Cook, Stirring Occasionally, 1-2 Minutes. |
|
3
Done
|
Add the Chicken and Sausage, and Continue to Cook, Until the Chicken Is No Longer Pink in the Center. |
|
4
Done
|
Add the Carrots, Celery, Stock, Beans, Tomatoes, Bay Leaf, Thyme and Remaining Salt. Cover, and Bring to a Boil. |
|
5
Done
|
Reduce the Heat to Medium Low and Simmer For 15 Minutes. |
|
6
Done
|
Add the Pasta, Simmer Another 8-10 Minutes, Until the Pasta Is Al Dente. |
|
7
Done
|
to Serve, Ladle Into Warm Soup Bowls, and Top With a Tablespoon of Pesto (if Using). |
