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Desiree’s Hearty Minestrone Soup

| posted Friday, Oct 24th, 2014

This soup is one of the only soups I would actually eat right away after making. Most soups I like to slowly simmer for the day or let sit overnight to let the flavor deepen. This soup however is ready as soon as the veggies are sauteed and the pasta is cooked.

INGREDIENTS

1 cup of diced carrot
1 cup diced celery
1 cup of diced onion
Pinch of dried Thyme
Salt and Pepper
Olive Oil

3 of you favorite smoky farmers sausages sliced
2 cans of fire roasted diced tomatoes
1 cup of cooked lentils
1 can of cannellini beans
1 L of beef stock
2 bay leaves

– Always start soups with the trifecta of any and all good soups. Celery, onion and carrot, and make sure the carrot tastes like a carrot, don’t use those watery stumpy things. Season with salt and pepper, a pinch of dried thyme and saute over a medium pan with a good lug of olive oil.

– In a separate saucepan for the lentils, you just rinse them and bring them to a boil from cold water then simmer for 15 minutes, drain and toss them into the soup, easy. That 15 minutes is perfect for the soup to start getting yummy.

– Now back to the soup

– Use whatever sausage you like or in my case I used the Bavarian Smokies that have been drying out in my fridge. I cut up three.

-When the veggies are translucent add the sausage and continue to cook down for 10 minutes or so, caramelizing well.

-Add 2 540 mL cans of cooked diced tomatoes, I suggest using one can of regular and one can of some new flavors of tomatoes. I found fire roasted tomatoes at Co-Op they are delicious and have nice charred pieces that make the sauce look rustic mmmm mmm.

– Pop in the bay leaves

-Add 1 540 ml can of drained and rinses cannellini beans

-Add 2L of beef stock and 2 bay leaves

-1 cup of small pasta shells or macaroni, boil gently until cooked, about 5-7 minutes, remove the bay leaves and serve!