3 tablespoons extra-virgin olive oil, plus extra for drizzling
1½ pounds fresh sweet Italian pork sausages
2 onions, chopped
3 ribs celery, thinly sliced
4 carrots, thinly sliced
2 bay leaves
Salt and black pepper
6 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
1½ quarts low-sodium chicken broth
2 cups tomato juice
½ butternut squash, cut into ¾-inch cubes (about 4 cups)
1 14½-ounce can petite-cut diced tomatoes
1 19-ounce can red kidney beans, drained
1 bunch kale, chopped (about 6 cups)
2/3 cup small pasta
Grated Parmesan, for passing
Instructions
In a large Dutch oven over medium-high heat, heat 1 tablespoon
oil until shimmering. Add the sausages and cook until browned all
over, about 7 minutes. Remove to a paper towel-lined plate, cool,
cut into ½-inch slices, and set aside.
Add the remaining oil to the pot, adjust the heat to medium, and
heat until shimmering. Add the onions, celery, carrots, bay
leaves, and 1 teaspoon salt, and saute until soft and light golden,
about 8 minutes. Add the garlic and red pepper, and saute until
fragrant, about 30 seconds. Add the broth, tomato juice, and
squash, adjust the heat to high, bring to a strong simmer, then
adjust heat to medium-low and simmer until the squash is just
tender, stirring occasionally, about 20 minutes.
Stir in the diced tomatoes, kidney beans, sliced sausage, and
kale, adjust heat to high, and return to a strong simmer. Adjust
heat to medium-low and simmer until the squash is fully tender,
about 10 minutes. Remove and discard the bay leaves. Stir in the
pasta, 2½ teaspoons salt, and black pepper to taste, and cook
until pasta is tender, about 10 minutes. Taste and adjust the
seasoning if necessary and serve, drizzling each portion with oil
and passing the Parmesan at the table.
Serving
Suggestions
Makes about 3 1/2 quarts
Originally Submitted
2/3/2014
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