Some cold January days are just asking for Minestrone Soup. Today is one of this days. Lunch.
Ingredients
4 links hot Italian sausage, casing removed and broken to 1-inch pieces
1 large yellow onion, 1/2-inch dice
4 large carrots, 1/2-inch dice
4 large celery stalks, 1/2-inch dice
4 cloves garlic, minced
2 teaspoons fresh thyme leaves, minced
26 oz can diced tomatoes in juice
8 cups low sodium chicken broth
salt and pepper
15 oz can kidney beans, drained
15 oz can Great Northern beans, drained
2 cups fresh sacchetti pasta
8 oz fresh young Swiss chard, stems removed and roughly chopped
2 tablespoons pesto (store bought is fine)
Directions
In a large Dutch oven over medium-high heat, add sausage. Cook sausage until brown and most of the fat is rendered. Remove to a bowl with a slotted spoon and set aside. If there is more than 4 tablespoons of rendered sausage fat, pour some off. Add the onions, carrots, celery, garlic, and thyme. Sauté, stirring frequently, about 8-10 minutes, until the vegetables begin to soften and the onions are translucent. Add the tomatoes, chicken broth, and a generous amount of salt and pepper. Bring to a boil, lower the heat and cover. Simmer 30 minutes.
Add the beans, pasta, Swiss chard, pesto and the cooked Italian sausage. Stir to combine and heat through. Taste for seasoning and add more salt and pepper as needed.
Serve with grated parmesan cheese and crusty bread.
