Chef #476903's Note:
Tyler's ultimate recipe. I'm adding it mostly because I want the nutritional content as I've adapted it. It's really tasty and filling. Spinach or other greens would be good stirred in and I also add some crushed red pepper flakes for an added layer of flavor.
My Private Note
Units: US | Metric
- 2 quarts chicken stock
- 1 head garlic, halved
- 1/2 lb rigatoni pasta
- 1 teaspoon extra virgin olive oil
- sage leaf
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3/4 lb sweet Italian turkey sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 (28 ounce) can crushed plum tomatoes
- 1 bay leaf
- 1 (28 ounce) can cannellini beans, drained and rinsed
- 1/2 bunch fresh parsley leaves, finely minced
- fresh coarse ground black pepper
- 1/4 cup parmesan cheese, grated
- 1Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
- 2Bring a pot of salted water to boil for the rigatoni.
- 3Pour 1 teaspoon olive oil and add Pam spray to a large saucepan. Add about eight sage leaves, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage (taken out of the casing) and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- 4To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
- 5Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
- 6Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain.
- 7Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese.
- 8I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth.
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Nutritional Facts for Hunter's Minestrone (Adapted to Be a Bit More Healthy)
Serving Size: 1 (447 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 379.9
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 2.6 g
- Cholesterol 44.9 mg
- Sodium 755.0 mg
- Total Carbohydrate 54.9 g
- Dietary Fiber 8.3 g
- Sugars 6.0 g
- Protein 23.7 g
The following items or measurements are not included:
fresh parsley leaves