Italian Sausage In Minestrone
|Mild italian sausages||1 Pound|
|Shelled beans||4 Cup (64 tbs), use fresh (4 Pound Unshelled)|
|Water||8 Cup (128 tbs)|
|Olive oil||2 Tablespoon|
|Salt pork||1⁄4 Pound, minced|
|Onion||1 Large, minced|
|Garlic||3 Clove (15 gm), minced or pressed|
|Minced celery leaves||1⁄4 Cup (4 tbs)|
|Minced parsley leaves||1⁄4 Cup (4 tbs)|
|Canned pear shaped tomatoes||1 Pound (1 Can)|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Carrot||1 Large, diced|
|Celery stalks||3 Large, thinly sliced|
|Thin skinned potato||1 Medium, peeled and diced|
|Zucchini||1 Large, thinly sliced|
|Lightly packed greens||4 Cup (64 tbs), chopped (Such As Cabbage, Kale, Or Swiss Chard)|
|Lightly packed basil leaves||1 Cup (16 tbs) (Use Fresh)|
|Grated parmesan cheese||5 Ounce (1 Cup)|
Pierce sausage casings with a fork.
Place sausages, beans, and water in a 5-quart pan.
Bring to a boil over high heat; reduce heat, cover, and simmer for 20 minutes.
Continue to simmer until beans mash readily (25 to 50 more minutes).
Ladle beans and 1 cup of the cooking water into a food processor; process until beans are coarsely pureed (or mash beans in a food mill or with a potato masher).
Return beans to pan and set aside.
In a 6- to 8-quart pan, combine oil, salt pork, onion, garlic, celery leaves, and parsley; cook over medium heat, stirring, until onion is soft.
Add pureed beans, cooking water, tomatoes (break up with a spoon) and their liquid, broth, carrot, celery, and potato.
Bring to a boil; reduce heat, cover, and simmer for 15 minutes.
Add zucchini and greens; simmer, uncovered, until carrot is tender to bite (about 8 more minutes).
Add basil, if used.
Season to taste with salt and pepper.
Slice sausages, add to soup, and heat through.
Stir in about 1/3 cup of the cheese; pass remaining cheese at the table.