{"id":433,"date":"2011-05-20T05:42:19","date_gmt":"2011-05-20T09:42:19","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=433"},"modified":"2011-06-26T12:07:28","modified_gmt":"2011-06-26T16:07:28","slug":"soupe-minestrone","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=433","title":{"rendered":"Soupe Minestrone"},"content":{"rendered":"<p><strong>Source: <\/strong> <a href=\"http:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/hunters-minestrone-recipe\/index.html\">foodnetwork.com: Tyler&#8217;s Ultimate: Hunter&#8217;s Minestrone<\/a><\/p>\n<p><strong>Yield:<\/strong> 6 servings<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 quarts chicken stock<\/li>\n<li><del>1 head garlic, halved <\/del><\/li>\n<li>1\/2 pound small rigatoni(ou macaroni)<\/li>\n<li>Extra-virgin olive oil<\/li>\n<li>8 fresh sage leaves<\/li>\n<li>1 sprig fresh rosemary<\/li>\n<li>1 sprig fresh thyme<\/li>\n<li>3\/4 pound loose sweet Italian pork sausage<\/li>\n<li>2 medium carrots, roughly chopped<\/li>\n<li>2 celery ribs, roughly chopped<\/li>\n<li>1 onion, roughly chopped<\/li>\n<li><del>1 (28-ounce) can<\/del> (1 pot de 500 ml) crushed plum tomatoes<\/li>\n<li>1 bay leaf<\/li>\n<li><del>2 (28-ounce) cans<\/del> ( 1 canne de 540 ml) cannelloni beans (ou haricots rouges) drained and rinsed<\/li>\n<li><del>1\/2 bunch fresh parsley leaves, finely minced <\/del><\/li>\n<li>Coarsely ground black pepper<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li><del>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.<\/del><\/li>\n<li><del>Bring a pot of salted water to boil for the rigatoni.<\/del><\/li>\n<li>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 <del>in a food processor<\/del>. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.<\/li>\n<li>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.<\/li>\n<li>Cook the rigatoni in the <del>boiling water<\/del> (soup) for 6 minutes; it should be slightly underdone. <del>Drain and stir into the simmering soup.<\/del> Add the <del>parsley<\/del>, and salt and  coarsely ground black pepper, to taste. Discard the bay leaf and herb  sprigs.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.com: Tyler&#8217;s Ultimate: Hunter&#8217;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 &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=433\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-433","post","type-post","status-publish","format-standard","hentry","category-soupes-et-potages"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/433","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=433"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/433\/revisions"}],"predecessor-version":[{"id":445,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/433\/revisions\/445"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}