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MINESTRONE SOUP
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From Kyle D. Fulwiler, Seattle Chapter Member of Les Dames D'Escoffier
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INGREDIENTS:
1 pound bulk Italian Sausage
3 tablespoons Olive Oil
1 cup sliced Celery
1 cup chopped Onion
1/2 cup sliced Carrots
1 teaspoon Salt
3 cloves Garlic
3 cups Tomato Puree
7 cups Chicken Stock
1/2 teaspoon Red Pepper Flakes
1 1/2 teaspoon Worcestershire sauce
1/2 cup chopped fresh Parsley
2 teaspoons Oregano
1/2 cup fresh Basil
1 quart fresh Spinach
to taste freshly ground Pepper
1 cup sliced Zucchini
1 15 ounce can Canelli Beans, drained
3/4 cup grated Parmesan Cheese
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DIRECTIONS:
Fry Italian sausage and drain on absorbent toweling, set aside.
Add olive oil to a large stockpot and heat over medium high heat, add celery, onion, and carrots; reduce heat to low, cover and cook for 10 minutes.
Work salt and garlic together on a hard surface with the blade of a table knife to make a paste. Add this to vegetable mixture along with tomato puree, chicken stock, pepper flakes, Worcestershire sauce, parsley, and oregano. Bring to a boil, reduce heat and simmer for 45 minutes.
Add reserved sausage and remaining ingredients except for Parmesan cheese and cook for 30 minutes.
To Serve:
Ladle into heated bowls and garnish with a healthy spoonful of Parmesan cheese.
Makes 10 eight ounce serving
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