Minestra With Sweet Sausage

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 lb sweet bulk sausage
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 (15 1/2 ounce) can cannellini beans
• 2 bunches escarole, coarsely shredded
• salt
• pepper
• freshly grated nutmeg
• 1 (32 ounce) container chicken stock
• 2 cups water
• 3/4 cup whole wheat penne or 3/4 cup ditalini
• 2 teaspoons lemon peel, grated
• grated pecorino romano cheese, for passing around the table

Recipe

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