Minestra With Sweet Sausage

Lainey6605's Note:

This recipe is from Rachael Ray.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons extra virgin olive oil
• 1 lb sweet bulk sausage
• 1 onion , chopped
• 3 garlic cloves , chopped
• 1 (15 ½ ounce) can cannellini beans
• 2 bunches escarole , coarsely shredded
• salt
• pepper
• freshly grated nutmeg
• 1 (32 ounce) container chicken stock
• 2 cups water
• ¾ cup whole wheat penne or ¾ cup ditalini
• 2 teaspoons lemon peel , grated
• grated pecorino romano cheese , for passing around the table

Directions:

1. In a soup pot, heat the olive oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute.
4. Add the beans and escarole; season with salt, pepper and a little nutmeg.
5. Add the chicken stock and 2 cups water, cover and bring to a boil.
6. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes.
7. Remove from the heat and stir in the lemon peel.
8. Top with lots of cheese.