| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 quarts chicken stock
- 1 head garlic, halved
- 1/2 pound small rigatoni
- Extra-virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3/4 pound loose sweet Italian pork 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
- 2 (28-ounce) cans cannelloni beans, drained and rinsed
- 1/2 bunch fresh parsley leaves, finely minced
- Coarsely ground black pepper
- 12 slices baguette
- 1 cup freshly grated Parmigiano-Reggiano
Instructions
- Combine 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.
- Bring a pot of salted water to boil for the rigatoni.
- Pour 1/4 cup olive oil in a large saucepan. Add the sage, 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 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.
- To 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.
- Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
- To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1053 |
| Total Fat | 39 g |
| Saturated Fat | 11 g |
| Carbohydrates | 123 g |
| Dietary Fiber | 19 g |
| Sugar | 14 g |
| Protein | 55 g |
| Cholesterol | 66 mg |
| Sodium | 2229 mg |
Reviews
The sausage I used was too fatty, and threw off the taste and mouthfeel. Next time I’ll drain the fat. I added spinach and diced potatoes and a few old parmesan rinds. Be careful with the rosemary., and use some of the canned bean liqud. And just cook the pasta in the broth.
Made two versions, one with meat and one without. Very good! Also added zucchini.
I’ve made this soup for over a year- about 7 times. It’s always amazing and welcoming on a cold snow storm day! I have varied the veggies ( being snowed in and roads not plowed) – THIS US PURE COMFORT FOOD! THANK YOU TYLER!
Wonderful minestrone recipe. The only ingredients I didn’t have were the fresh herbs. I substituted dry herbs. It was still delicious. Will definitely buy the fresh herbs the next time. I’m sure it elevates the soup.
This soup has become a family favorite. Add a Parmigiano Reggiano rind to the pot and let it simmer for an hour and it reaches another level.
Best Minestrone I’ve had. Husband, who is a picky eater, love it. DEFINETELY WILL MAKE AGAIN, AND AGAIN.
Delicious!!! Very quick recipe and the result was outstanding. Will definitely put in my recipe book.
All Tylers recipes are outstanding. Miss him on the Foodnetwork.
Honestly it was perfect and very quick to put together. Wife said it tasted better than any minestrone that’s shes had; so it looks like I’ll be making this often.
Amazing !!!!
GREAT !!!!!!!