Minestrone with Beans and Chicken Basil Sausage
This recipe is the special creation of Ferrari-Carano chef, Joseph Costanzo.
Yields 6-8 servings.
1 Tbsp olive oil
In a large pot, heat the oil over medium heat. Add the sausage and cook, stirring frequently until browned, about 5 minutes. Remove the sausage with a slotted spoon. Reduce heat to moderate. Add the onion, carrot, celery, garlic, thyme and bay leaf to the pot and cook, stirring occasionally until the vegetables soften, about 10 minutes.
Meanwhile, combine 2 cups of the beans and 2 cups of water or broth in a blender and puree until smooth. Add the tomatoes, the bean puree, the remaining 8 cups water or broth, the salt and the pepper to the pot. Bring to a boil; skim any foam if necessary. Stir in the sausage, the remaining 2 cups beans and the spinach or cabbage. Simmer until the spinach wilts or the cabbage is cooked, about 3 minutes. Serve the soup with grated parmesan, and pass more parmesan at the table.