Puff Daddy
Well-known member
- Joined
- Dec 9, 2007
- Messages
- 6,910
- Reaction score
- 98
The wife mentioned minestrone. That's it, just mentioned it, that's all it took. Yes, it's 85 degrees out, but who cares.
In a large skillet went a few glugs of EVOO, 4 cloves roughly chopped garlic, the lower 1/3 (whites and some greens) of about 8 scallions - sliced, one zucchini - chopped, a large peeled carrot - chopped, about 12 crimini mushrooms - halved, about a pound of Italian turkey sausage. Everything is sauteed on fairly high heat to brown (but not so high as to burn the garlic).
The sausage comes out and is transferred to a plate (to be sliced later for reintroduction) and a big bunch of rainbow chard - stripped of stems and chopped coarsely - is added to the pot. Stir about a moment and add a can of cannelini beans, a handful of chopped sundried tomatoes, a big glug of red wine, and a couple of cans of beef broth. Bring to a boil, add sliced sausage, reduce to a simmer and cover for a 25 minute slow roll.
I cooked a small bit of little shell pasta and rinsed it in cold water to arrest the cooking process. After the 25 minutes the lid comes off the soup, the fire goes out, and the drained shells go in. Served up with a bottle of Smoking Loon Old Vine Zinfandel ($5 at Raley's, a great wine at this price point!) and I'm a hero.
Even the kids ate it, every drop
In a large skillet went a few glugs of EVOO, 4 cloves roughly chopped garlic, the lower 1/3 (whites and some greens) of about 8 scallions - sliced, one zucchini - chopped, a large peeled carrot - chopped, about 12 crimini mushrooms - halved, about a pound of Italian turkey sausage. Everything is sauteed on fairly high heat to brown (but not so high as to burn the garlic).
The sausage comes out and is transferred to a plate (to be sliced later for reintroduction) and a big bunch of rainbow chard - stripped of stems and chopped coarsely - is added to the pot. Stir about a moment and add a can of cannelini beans, a handful of chopped sundried tomatoes, a big glug of red wine, and a couple of cans of beef broth. Bring to a boil, add sliced sausage, reduce to a simmer and cover for a 25 minute slow roll.
I cooked a small bit of little shell pasta and rinsed it in cold water to arrest the cooking process. After the 25 minutes the lid comes off the soup, the fire goes out, and the drained shells go in. Served up with a bottle of Smoking Loon Old Vine Zinfandel ($5 at Raley's, a great wine at this price point!) and I'm a hero.
Even the kids ate it, every drop
