Minestra with Sweet Sausage

Happy New Years Everyone! My roommate and I, still in our pj’s trying to get over last night festivities, are making this soup tonight called Minestra with Sweet Sausage from the Every Day Rachel Ray Magazine and 30 minute meals. I don’t use Rachel’s recipes a lot because she doesn’t include the calorific information but this is one recipe I really enjoy. Served with nice crusty bread it’s a delicious pick-me-up on a cold winter day

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound sweet sausage
1 onion, chopped
3 cloves garlic, chopped
One 15.5-ounce can cannellini beans
2 bunches escarole, coarsely shredded
Salt and pepper
Freshly grated nutmeg
One 32-ounce container (4 cups) chicken stock
3/4 cup whole wheat penne pasta or ditalini pasta
2 teaspoons grated lemon peel
Grated pecorino-romano cheese, to top

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

Enjoy!

-K