Minestra with Sweet Sausage

• Meat

  • 1 lb Sausage, bulk sweet

• Produce

  • 1 15 1/2 ounce can Cannellini beans
  • 2 bunches Escarole
  • 3 cloves Garlic
  • 2 tsp Lemon peel
  • 1 Onion

• Canned Goods

  • 1 32 ounce container Chicken stock

• Pasta & Grains

  • 3/4 cup Penne pasta or ditalini pasta, whole wheat

• Baking & Spices

  • 1 Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Pecorino romano cheese, grated

Found on rachaelraymag.com

Description

Directions

• In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute. Add the beans and escarole; season with salt, pepper and a little nutmeg. Add the chicken stock and 2 cups water, cover and bring to a boil. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6 to 7 minutes. Remove from the heat and stir in the lemon peel. Top with lots of cheese.