Minestrone With Chicken And Sausage

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1/2 onion, chopped into small dice
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper, freshly ground
• 1/2 lb chicken breast, cut into 1/2 inch pieces
• 1/2 lb italian sausage
• 2 medium carrots, diced
• 2 celery ribs, diced
• 6 cups chicken stock
• 1 (15 ounce) can cannellini beans
• 4 sun-dried tomatoes, minced (use the oil packed variety)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 teaspoons kosher salt
• 8 ounces orzo pasta (any small pasta shape will work)
• 8 tablespoons pesto sauce (optional)

Recipe

• 1 defat the sausage- place the sausages in a sauce pan with enough water to cover. bring to a boil, and let boil for 5 minutes. drain, and when cool enough to handle, chop into small dice.
• 2 add the oil to a large pot, and heat over a medium flame until the oil is warm and fragrant. add the onion, garlic, 1/2 teaspoon salt and pepper. cook, stirring occasionally, 1-2 minutes.
• 3 add the chicken and sausage, and continue to cook, until the chicken is no longer pink in the center.
• 4 add the carrots, celery, stock, beans, tomatoes, bay leaf, thyme and remaining salt. cover, and bring to a boil.
• 5 reduce the heat to medium low and simmer for 15 minutes.
• 6 add the pasta, simmer another 8-10 minutes, until the pasta is al dente.
• 7 to serve, ladle into warm soup bowls, and top with a tablespoon of pesto (if using).