Spicy Sausage Minestrone Soup Food

MINESTRONE SOUP WITH ITALIAN SAUSAGE

Steps:

• Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
• Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
• Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.

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 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.

MINESTRONE SOUP RECIPE WITH SAUSAGE AND FENNEL

Steps:

• Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the fennel, onion, carrots and celery. Cook, stirring, until beginning to soften, about 3 minutes. Stir in 1/2 teaspoon of salt and garlic and cook for 1 minute.
• Add zucchini, tomatoes with juice, beans, bay leaf, thyme and the chicken stock, and bring to a simmer. Stir in 1 teaspoon of salt, taste then adjust with more as needed. Add 6 to 7 generous grinds of black pepper. Reduce heat to low and simmer about 20 minutes.
• Add pasta and cook until it is tender but not mushy, 8 to 10 minutes. Stir in spinach and parsley and cook until wilted, about 2 minutes. Taste the soup and adjust with more salt and/or pepper. Serve with parmesan cheese on top.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

SPICY MINESTRONE WITH SAUSAGE

Steps:

• Cut sausage into pieces.
• Chop onion.
• Mince garlic.
• Dice potato and bell pepper.
• Cut zucchini in quarters lengthwise and then slice.
• Heat oil in a dutch oven over medium heat.
• Cook sausage until browned, about 10 minutes.
• Drain on paper towels, saving 1 tbs fat.
• Cook onion, garlic, potato and bell pepper in fat and cook for 5 minutes.
• Add sausage, tomatoes with their liquid, herbs, spices, pepper flakes, salt & pepper to taste and stock.
• Bring to a boil.
• Reduce heat to low, cover and simmer until potato is tender, about 30 minutes.
• Stir in kidney beans with their liquid, zucchini and pasta and simmer until pasta is tender, about 20 minutes.
• Taste for seasoning and add salt & pepper if needed.
• Pass cheese with the soup and let guests help themselves.

SPICY MEXICAN MINESTRONE STEW

Steps:

• Shape the sausage firmly into 1/2-inch meatballs.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
• Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
• Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

SHORTCUT SAUSAGE MINESTRONE

Steps:

• In a 6-qt. stockpot, cook sausage, pepper and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking meat into crumbles; drain., Add green beans, water, kidney beans, tomatoes and broth; bring to a boil. Stir in ditalini; cook, uncovered, 10-11 minutes or until pasta is tender, stirring occasionally.

MINESTRONE AND SAUSAGE SOUP

Steps:

• Brown sausage in skillet until fully cooked; drain excess grease.
• In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. Simmer until veggies become tender, about 20-30 minutes.
• In a separate pot, cook pasta according to directions. When noodles are done, add to soup and mix in cooked sausage.
• Top with shredded Parmesan cheese and serve.

MINESTRONE SOUP WITH SAUSAGE

Steps:

• In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring.
• frequently.
• When it is browned on all sides, set aside to drain on paper towels.
• In a soup pot, cook the onion in the olive oil over medium heat until soft, about.
• five minutes.
• Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir.
• to combine.
• Add the beef base, water and cooked sausage.
• Simmer for 30 minutes over medium low heat, then raise heat to high to bring
• to a boil.
• Add the dry pasta and white beans.
• Cook until the pasta is done, about 10-12 minutes.
• Serve, or reduce heat to low and simmer until ready to eat.
• Serve each bowl topped with grated Romano or Parmesan cheese.

SAUSAGE MINESTRONE

Steps:

• Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side.
• Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3½ cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (see 'goes well with') to float, and a drizzle more olive oil, if you like.