MINESTRONE SOUP WITH SAUSAGE

Ingredients

• ​1/4 cup light olive oil, divided
• 1 lb (0.5 kg) hot Italian sausages, casings removed
• 1 cup diced onion
• 2 cloves garlic, finely chopped
• 1 cup cubed carrots (1/2 inch)
• 1 cup cubed celery (1/2 inch)
• 1 cup cubed fennel (1/2 inch)
• 4 cups chicken broth
• 1 can (28 oz/796 mL) diced tomatoes
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• 1 tsp basil, crumbled
• 1/2 tsp oregano, crumbled
• 1/2 cup small shell pasta, cooked, rinsed and drained
• Salt and freshly ground pepper*
• Freshly grated Parmesan or Asiago cheese*

Directions

1. Heat 1 tbsp oil in a Dutch oven over medium heat. Add sausages and cook, stirring to break up sausages, until browned, about 7 – 10 minutes.
2. Transfer sausages to a paper towel-lined plate. Drain off excess fat from pan.
3. Heat remaining 3 tbsp oil in pan. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute. Add carrots, celery and fennel; cook, stirring, for 5 minutes.
4. Return sausages to pan. Stir in broth, tomatoes, beans, basil and oregano. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until vegetables are tender.
5. Add cooked pasta and cook, stirring, until heated through. Season to taste with salt and pepper. Ladle into bowls. Top with Parmesan cheese.