Soupe Minestrone

Source: foodnetwork.com: Tyler’s Ultimate: Hunter’s Minestrone

Yield: 6 servings

Ingredients

  • 2 quarts chicken stock
  • 1 head garlic, halved
  • 1/2 pound small rigatoni(ou macaroni)
  • Extra-virgin olive oil
  • 8 fresh sage leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 3/4 pound loose sweet Italian pork sausage
  • 2 medium carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 onion, roughly chopped
  • 1 (28-ounce) can (1 pot de 500 ml) crushed plum tomatoes
  • 1 bay leaf
  • 2 (28-ounce) cans ( 1 canne de 540 ml) cannelloni beans (ou haricots rouges) drained and rinsed
  • 1/2 bunch fresh parsley leaves, finely minced
  • Coarsely ground black pepper

Directions

  1. Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
  2. Bring a pot of salted water to boil for the rigatoni.
  3. Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
  4. To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
  5. Cook the rigatoni in the boiling water (soup) for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

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