Perfect Soup for Fall

Is it freezing where you are? Were you not quite ready for summer to end? Are you mad at me for not posting a recipe in half a decade? If the answer to all of these questions is YES, I have just the thing to cure your woes. Home made minestrone soup. I know I’ve been slacking, but this soup will make everything in the world right again. It’s really easy to make and it will impress everyone. Ready? Lets do this.

Here’s a list of things you’ll need:
10 cups of chicken stock
8 cloves of garlic (smashed with the side of your knife)
3 cloves of garlic (chopped)
1/2 lb rigatoni
2 cans kidney beans
1 28oz can of chopped tomatoes (drained)
3/4 lb loose sweet pork sausage
1/4 cup olive oil
2 medium carrots (chopped)
2 stalks celery (also chopped)
1 medium onion (yeah….chopped)
8 fresh sage leaves
1 sprig fresh rosemary
1 bay leaf
1/2 bunch fresh parsley (chopped)

I know that’s a ton of stuff, but this soup is totally worth it. Just make it. Just this once. I’ll get you hooked.

Pour all of your chicken stock into a large pot and bring to a boil and plop your 8 smashed garlic cloves into the boiling chicken stock. Boil for about 15 minutes until that broth is nice and garlicy.

Remove garlic from broth and set broth aside.
Bring another pot of water to a rolling boil and cook rigatoni for 6 minutes. Drain and set that aside.
While all of this boiling is going on chop up your carrots, celery, and onion.

Place large skillet over medium high heat and add the olive oil, sage and rosemary. Once the herbs start popping remove them from the oil. Add carrots, celery and onion to hot pan and cook until tender (about 10 minutes). Add garlic and cook for a couple more minutes. Remove vegetables from pan and set aside.

Add a drizzle of olive oil to the same pan and brown your ground pork sausage. I do really mean BROWN it. Make the edges kind of crispy, this adds tons of flavor to your soup.

Add cooked vegetables back into pan along with the can of drained tomatoes. Cook this for about 5 minutes and then add all of this to your broth. Place broth back over medium heat, add the beans and tons of black pepper. Simmer this for about 15 minutes. At the very end, add your rigatoni and chopped parsley.

I served mine with a little bit of grated parmesan on top and chewy bread on the side.

Tomorrow I have another post all ready to go. It’s sweet, cinnamony, and you’ll feel kind of guilty after you eat it….but love every minute while you’re eating it. Trust me. It’s worth every bite.
See you tomorrow!!

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1 Comment

Filed under Recipes

One response to “Perfect Soup for Fall

  1. Pingback: Split Peas Come Pre-Split? | The Misadventures of Jaclynn Chan

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