Hunter’s Minestrone

Posted on October 10, 2012 by the farm crew
Hunter’s Minestrone
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 quarts chicken stock
  • 1 head garlic, halved
  • ½ pound small rigatoni
  • Extra-virgin olive oil
  • 8 fresh sage leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • ¾ pound loose sweet Italian pork sausage
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 2 medium zucchini, diced
  • 1 onion, diced
  • 1 (28-ounce) can crushed plum tomatoes
  • 1 bay leaf
  • 2 cups dried cannelloni beans, rinsed, cooked and drained
  • ½ bunch fresh parsley leaves, finely minced
  • Coarsely ground black pepper
  • 12 slices baguette
  • 1 cup freshly grated Parmigiano-Reggiano

Instructions
  1. 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.
  2. Bring a pot of salted water to boil for the rigatoni.
  3. Pour ¼ cup olive oil in a large soup pot. Add the sage, rosemary and thyme and warm the oil over medium eat to infuse it with the flavor of the herbs, 3 to 4 minutes. Remove the herbs. Add the sausage add cook, breaking up the sausage with the side of a big spoon until well browned. Add the carrots, celery, and onion to the pot and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
  4. Add to the soup the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
  5. 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.
  6. 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.