Recipe

Hunters Minestrone Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 1 month ago This is Tyler Florence's recipe for a good, hearty minestrone soup. I love how easy this is and most of the items right there in the pantry. Prep:20m Cook:40m Servings:6	Valinkenmor
	italian colorful easy

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bakesalots

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Ingredients

2 quarts chicken stock

1 head garlic, halved

1/2 pound small rigatoni

Extra-virgin olive oil

8 fresh sage leaves

1 sprig fresh rosemary

1 sprig fresh thyme

3/4 pound loose sweet Italian pork sausage

2 medium carrots, roughly chopped

2 celery ribs, roughly chopped

1 onion, roughly chopped

1 (28-ounce) can crushed plum tomatoes

1 bay leaf

2 (28-ounce) cans cannelloni beans, drained and rinsed

1/2 bunch fresh parsley leaves, finely minced

Coarsely ground black pepper

12 slices baguette

1 cup freshly grated Parmigiano-Reggiano

Directions

Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.

Bring a pot of salted water to boil for the rigatoni.

Pour 1/4 cup olive oil in a large saucepan. Add the sage, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.

To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.

Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.

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Comments

bakesalotsabo 1 month ago said:
Ill be trying this one. I love soup..especially when the weather is gettign cooler, thanks for sharing!

borinda 1 month ago said:
What a terrific-sounding meal this is. I am definitely going to make this one if and when winter comes to Southern California.

tablescape 1 month ago said:
Can you imagine curling up in front of the fireplace with a bowl of this delicious soup. It can't be beat. Thanks.

justjakesmom 1 month ago said:
I love a good minestrone! I might try this with ground beef this week. Thanks Val. ;')

justjakesmom 1 month ago said:
Hey I commented but it's gone! Okay once again: I love a good minestrone! I'll be making this soon, but I might try it with ground beef. ;') Thanks Val.

wynnebaer 1 month ago said:
This is the kind of recipe you read and can imagine how it tastes....That and think of Tyler making it for you...LOL

mrsc543 1 month ago said:
Great post...very yummy! Five from me.

wttothemax 1 month ago said:
I would like to try this soon. Sounds good.

victoriaregina 1 month ago said:
Oh that is a super supper girl. Just love it. Thanks.

gourmetana 1 month ago said:
This is just lovely. I love good hearty soups this time of the year. Thank you for sharing. 5 forks

helewes 3 weeks, 6 days ago said:
Minnestrone is a regular in my house. I will add this one to my soup section in my recipe book. Sounds like it wil be a winner.

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