• 3 hot Italian sausage links
  • 6 strips bacon, diced
  • 2 TBLS olive oil
  • 1 shallot, diced
  • 1/2 C carrots, diced
  • 1 zucchini, diced
  • 4 garlic cloves, minced
  • fresh thyme sprigs
  • 3 celery stalks, whole
  • 1 box chopped tomatoes
  • 6 C chicken stock
  • 3 bay leaves
  • kosher salt/pepper
  • 1/2 lb penne mezze pasta
  • 2 cans cannellini beans (drained and rinsed)
  • 1 bag baby spinach
  • 2 to 3 TBLS prepared pesto
  • freshly grated Parmesan cheese
  • chiffonades of basil
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I love soups of all kinds and this Minestrone Soup is one of my favorites…my take on Ina’s Garten’s Winter Minestrone Soup.  

It is super easy to prepare and so flavorful. I use a jarred pesto, but feel free to make and use your own!

Start boiling a pot of water for your pasta. Do NOT forget to salt your water. In a soup pot, heat up the olive oil. Remove the sausage from the casing and add to the pot along with the bacon pieces.

Once the meat is browned, add in the shallot, carrots, zucchini, garlic, fresh thyme leaves and celery stalks. Feel free to chop up the celery, I just do no prefer it in my soup…I add the stalks for flavor and then remove later.

Drop your pasta and cook to al dente. Drain and reserve.

Cook your vegetables for about ten minutes to soften. Add the chopped tomatoes, chicken stock, bay leaves, salt and pepper. Allow the pot to come to a boil, reduce heat and simmer for about 25 to 30 minutes.

Remove and discard the bay leaves and celery stalks. Add the cannellini beans, spinach, and pesto. Stir and add the pasta. If your soup is too thick, add a touch more stock. Taste for salt.

Serve in individual bowls topped with freshly grated Parmesan cheese, a drizzle of olive oil and fresh basil. ENJOY

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