Fall Minestrone

2 Tablespoons oil

1 lb chicken sausage

1 1/2 cups chopped onion

2 cups chopped carrot

2 cups chopped celery

2 1.5 cups or 1 butternut squash trimmed and cubed

4 cloves garlic, minced

2 tablespoons chopped fresh thyme

1 bay leaf

1 (15oz) can cannellini or great northern beans

1 28oz can tomatoes (any kind)

4 cups chicken broth

1 bag or 5-6 cups chopped kale

1/2 cup white wine

2 tablespoons store bought pesto

Pecorino Romano Cheese

Salt and pepper

 

In a large soup pot, add 2 tablespoons oil. When hot add your sausage and when almost cooked through, add the onion, carrot, celery, squash, garlic and thyme cooking over medium heat for about 8 minutes. Add the canned tomotoes, chicken stock, the bay leaf, 1 tablespoon kosher salt, 1 1/2 teaspoons pepper. Cook for about 20-30 minutes or until the squash is cooked through. 

Remove the bay leaf and add the beans and kale. It will look like to much kale but just stir it around. It will shrink down just like spinach. Then stir in the white wine and pesto. Check for seasoning and add more salt and pepper if needed. Turn it on low if planning to serve right away. Let cool if planning to freeze in individual portions. When ready to serve, spoon into individual soup bowls and add a tablespoon (or more) of Pecorino to each bowl. Serve hot. Serves 8.

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