Hunters Minestrone
From valinkenmore 14 years ago
- 40 minutes to make
- Serves 6
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.
Ingredients
- 2 quarts chicken stock shopping list
- 1 head garlic, halved shopping list
- 1/2 pound small rigatoni shopping list
- extra-virgin olive oil shopping list
- 8 fresh sage leaves shopping list
- 1 sprig fresh rosemary shopping list
- 1 sprig fresh thyme shopping list
- 3/4 pound loose sweet Italian pork sausage shopping list
- 2 medium carrots, roughly chopped shopping list
- 2 celery ribs, roughly chopped shopping list
- 1 onion, roughly chopped shopping list
- 1 (28-ounce) can crushed plum tomatoes shopping list
- 1 bay leaf shopping list
- 2 (28-ounce) cans cannelloni beans, drained and rinsed shopping list
- 1/2 bunch fresh parsley leaves, finely minced shopping list
- Coarsely ground black pepper shopping list
- 12 slices baguette shopping list
- 1 cup freshly grated parmigiano-Reggiano shopping list
How to make it
- 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.
The Rating
Reviewed by 9 people-
Ill be trying this one. I love soup..especially when the weather is gettign cooler, thanks for sharing!
bakesalotsabo
in Pinellas Park loved it
-
Can you imagine curling up in front of the fireplace with a bowl of this delicious soup. It can't be beat. Thanks.
tablescape
in loved it
-
This is the kind of recipe you read and can imagine how it tastes....That and think of Tyler making it for you...LOL
wynnebaer
in Dunnellon loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 11
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "