Meaty Minestrone

Minestrone (minestrone di verdure) is an Italian classic: a thick vegetable soup that usually includes onions, carrots, celery, tomatoes and some kind of small pasta, plus whatever other vegetables or legumes which might be preferred and available: cabbage, potatoes, green beans, cannelloni beans, zucchini, squash, etc. I like to add ground Italian sausage to mine, although you are more likely to see meat in a pasta e fagioli, another Italian favorite.

I served my version at a recent pizza party and as usual it was a huge hit. Enough people have asked me for the recipe that I decided to post it here for all my Breadheads! Sorry there isn't a picture.

Meaty Minestrone (6-8 servings as an entrée, more as an appetizer)

1 to 1½  lbs. bulk Italian sausage, browned and drained

Olive oil (if needed)

2 medium onions, chopped

3 cloves of garlic, minced

1-15 oz. can pizza sauce

4 cups beef stock or bouillon

2 cups chicken stock or bouillon

1 cup dry red wine

2 tbs. grated Romano cheese

1 Tbs. Italian seasoning mix

1 medium green pepper, seeded and chopped

1 medium zucchini, diced

2 cups small shell pasta

salt and pepper

Brown the sausage; remove from pan and cool.  If there is not enough fat left in the pan, add a small amount of olive oil.  Sautee onions and garlic until limp, about 5 minutes.  Add pizza sauce, beef and chicken stock, wine and sausage.  Simmer, covered, for 25 minutes.  Add cheese, herbs, green pepper, and zucchini; simmer, uncovered, for 20 to 25 minutes.  In a separate pan, boil pasta until not quite cooked.  Drain and rinse with cold water to stop the cooking process.  About 10 minutes before serving, add the pasta to the soup and simmer until pasta is al dente.  Salt and pepper to taste.  Serves 6 to 8.

Notes

--For many people, minestrone should be made with a variety of vegetables, often with beans, and rarely with meat. Although I am often a traditionalist with regard to recipes, I have taken some liberties here. For starters, I think beans belong in pasta e fagioli, not in minestrone. And the addition of hot Italian sausage makes this the heartiest supper you can imagine.

--Fair warning: if you serve this as an appetizer for a pizza party, serve each guest an individual cup instead of putting out the whole pot for people to serve themselves. The first time I did that, guests ate seconds and thirds of the soup, so they didn’t have room left for the last few pizzas on the menu!

--I generally use my own pizza sauce, but if you use a commercial sauce which usually is more heavily seasoned, leave off the Italian seasoning and the salt until the soup has simmered for awhile and then season to taste.