macho minestrone

Ingredients

• Servings: 12
• 1/3 cup olive oil, divided
• 1 pound bulk mild italian sausage
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 3 large potatoes, peeled and cut into cubes
• salt and ground black pepper to taste
• 1 quart chicken broth
• 2 cups water
• 1 (28 ounce) can diced tomatoes
• 2 zucchinis, halved lengthwise and sliced into half-moons
• 1 bunch kale, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/2 cup ditalini pasta
• 1/2 cup shredded parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• heat about 1/4 cup olive oil in a large pot over medium heat. cook and stir italian sausage in hot oil until about half browned, about 5 minutes. add carrots, celery, and onion; continue to cook and stir until the sausage is completely browned, about 5 minutes more. drain and discard some of the fat if you find it too greasy.
• stir potatoes into the sausage mixture, season with salt and pepper, and cook until the potatoes begin to soften, about 7 minutes more.
• pour chicken broth and water into the pot. bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged spoon. add tomatoes and again bring mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are completely soft, about 15 minutes.
• stir zucchini and kale into the liquid; simmer until zucchini is soft, about 10 minutes.
• stir cannellini beans and ditalini pasta into the liquid; cook until pasta is tender, about 5 minutes. ladle into bowls and garnish with parmesan cheese and splash of olive oil.