(Dave happens to be my Dad) : )))
We're in a bit of deep freeze in northern Minnesota.
With the wind chill over night temps are running -25 /- 30 give or take,
I thought a nice warm soup might be in order. Kitchen's open. Make yourself at home...
I thought a nice warm soup might be in order. Kitchen's open. Make yourself at home...
Ingredients:
2qts Chicken Stock
1 head Garlic, halved
1/2 lb Campanelle or small Penne pasta
Extra Virgin Olive Oil
8 fresh Sage leaves
1 sprig fresh Rosemary
1 sprig fresh Thyme
3/4 lb loose sweet Itailan sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 28 oz can crushed plum tomatoes
1 bay leaf
1 28 oz can cannelloni beans, draned and rinsed.
1/2 bunch fresh parsley leaves, finely minced (Italian flat leaf parsely)
Coursely ground black pepper
1 baguette sliced
1 cup freshly grated Parmigiano-Reggiano
Preparation:
Put the stock and halved garlic head in a 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 noodles.
Pour 1/4 cup of olive oil in a large saucepan. Add the sage, rosemary and thyme.
Warm the oil over medium heat to infuse it with the flavor of the herbs for 3-5 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 3-4 minutes until the vegetables
are softened but not browned.
Stir in the crushed tomatoes, bay leaf, cannelloni beans
and the chicken stock in the pan with the sausage.
Bring to a simmer and cook for about 15 minutes, stirring occasionally.
Cook the noodles slightly underdone, about 6 minutes. Drain and stir into the soup.
Add the parsley, ground pepper and salt to taste. discard the bay leaf and herb sprigs.
Put the baguette slices in a single layer on ta baking sheet.
Sprinkle with parmesan and broil until cheese is bubbly and golden brown.
Ladle the soup into bowls and float the baguette slice on top.
(nice idea, I'm happy with a fresh baguette and butter)
2qts Chicken Stock
1 head Garlic, halved
1/2 lb Campanelle or small Penne pasta
Extra Virgin Olive Oil
8 fresh Sage leaves
1 sprig fresh Rosemary
1 sprig fresh Thyme
3/4 lb loose sweet Itailan sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 28 oz can crushed plum tomatoes
1 bay leaf
1 28 oz can cannelloni beans, draned and rinsed.
1/2 bunch fresh parsley leaves, finely minced (Italian flat leaf parsely)
Coursely ground black pepper
1 baguette sliced
1 cup freshly grated Parmigiano-Reggiano
Preparation:
Put the stock and halved garlic head in a 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 noodles.
Pour 1/4 cup of olive oil in a large saucepan. Add the sage, rosemary and thyme.
Warm the oil over medium heat to infuse it with the flavor of the herbs for 3-5 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 3-4 minutes until the vegetables
are softened but not browned.
Stir in the crushed tomatoes, bay leaf, cannelloni beans
and the chicken stock in the pan with the sausage.
Bring to a simmer and cook for about 15 minutes, stirring occasionally.
Cook the noodles slightly underdone, about 6 minutes. Drain and stir into the soup.
Add the parsley, ground pepper and salt to taste. discard the bay leaf and herb sprigs.
Put the baguette slices in a single layer on ta baking sheet.
Sprinkle with parmesan and broil until cheese is bubbly and golden brown.
Ladle the soup into bowls and float the baguette slice on top.
(nice idea, I'm happy with a fresh baguette and butter)
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