Minestra With Sweet Sausage Food

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

MINESTRONE WITH ITALIAN SAUSAGE

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
• Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
• Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

MINESTRA WITH SWEET SAUSAGE

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the sausage and cook until browned, about 5 minutes.
• Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute.
• Add the beans and escarole; season with salt, pepper and a little nutmeg.
• Add the chicken stock and 2 cups water, cover and bring to a boil.
• Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes.
• Remove from the heat and stir in the lemon peel.
• Top with lots of cheese.

MINI SAUSAGE MEATBALL MINESTRA

Steps:

• Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
• Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
• Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.

MINESTRONE SOUP WITH SWEET SAUSAGE

Steps:

• Heat 1 tablespoon EVOO in a soup pot over medium heat. Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons EVOO and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. Add the carrots, fennel, garlic and onions, and season with salt and pepper. Cook until tender, about 10 minutes. Return the sausage to the pot and add the beans and Chicken Poaching Liquid. Using the large holes of a box grater, grate the tomatoes into the soup. Add the rosemary and thyme, and season with salt and pepper. Simmer the soup to combine the flavors. Return the soup to a boil, stir in the toasted pasta and cook until al dente. Ladle the soup into shallow bowls and top with the cheese. Serve with ciabbatta rolls. Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta. Return it to a boil and cook the pasta as directed.
• Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.

ITALIAN MINESTRA WITH SAUSAGES

Steps:

• Poke sausages on several sides with a fork. Heat a Dutch oven over medium-high heat. Add sausages and water and cook until water has evaporated and sausages are browned. Add olive oil, onion, cabbage, garlic, Simply Potatoes, carrot and celery to the pot. Cook until the cabbage is wilted. Add chicken broth, tomatoes and garbanzo beans. Bring to boil, then reduce to simmer with lid askew and cook for 30 minutes. Stir in spinach and cook just until it is wilted. Ladle steaming minestra into bowls and pass the Romano cheese to sprinkle on top. Serve with chunks of Italian bread.

MINESTRA (CABBAGE & BEANS)

Steps:

• Wash and cut cabbage head.
• I usually quarter, then cut in half again.
• Be sure core is removed and discarded.
• In large pot, sautee garlic in hot olive oil until tender.
• Add cabbage, chicken broth, salt and pepper.
• Bring to a boil.
• Immediately reduce to a simmer and cover.
• After about 45 minutes, add beans, then re-cover pot.
• Cook until everything is heated and tender throughout and all flavors have blended.
• You can add hot pepper flakes when serving, if desired.
• We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating.
• Enjoy with good crusty bread and you have yourself a healthy meal!

MINESTRA MARITATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
• In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
• Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.