Minestrone with Sausage & Beans
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Mouthwatering Minestrone
Some say the origins of this zuppa goes back to 30 CE. Many, as you might imagine many are the versions of this peasant dish, a mainstay of cucina povera. A minestre is a soup, the name derived from the verb, to serve — minestrare. The suffix –one, augments a simple minestre to a big, hearty soup, a minestrone. Like the difference between a tortellini and its big brother, a tortelloni. The major categories are minestrone a crudo and minestrone col soffritto — the difference being whether or not you sauté the vegetables (in oil, lard or with pancetta or pork rind) prior to adding stock. Almost all include onions, celery, carrots, tomatoes and legumes, gently boiled in stock. Some add cooked pasta, some meat — some both.
Great on a cold blustery night, even better the next day.
Ingredients
- 1 tablespoon olive oil
- 454 grams (1 lb) mild Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 bay leaf
- 237 ml (1 cup) canned whole Italian tomatoes, peeled, seeded, diced (reserve juice)
- 2.3 liters (10 cups) chicken stock, homemade or store-bought
- 500 grams (2 cups) canned cannellini beans, drained and rinsed
- 2/3 pound spinach, long stems removed, chopped coarsely
- 2 teaspoons sea salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- Pecorino Romano or parmesan cheese, freshly grated
Preparation
- In a pot large enough to hold all of the ingredients, heat the oil and sauté the sausage, stirring frequently to break up the meat, until browned. Remove with a slotted spoon and set aside.
2. Add the onion, garlic, carrot, celery, thyme, oregano, and bay leaf to the pot and cook, stirring occasionally, until the vegetables soften. Add the tomatoes cook gently for 5 minutes or so. Add reserved juice, cook another few minutes.
3. Add the stock, bring to a boil, stir in the sausage and beans. Lower to a simmer and cook five minutes or so. Add spinach, simmer until it wilts, about 3 minutes.
4. Season with salt and freshly ground black pepper. Serve the soup sprinkled with grated cheese, and pass more along with the pepper mill.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
