Sausage And Vegetable Minestra

Sausage And Vegetable Minestra

Ingredients:
2 tablespoons olive oil
1 pound Italian-style sausage links, cut into 1" pieces
1 tablespoon minced garlic
2 cups diced onions
½ cup dry white wine
2 cups seeded and diced tomatoes
4 cups Basic Chicken Stock
1 pound green beans, cut into 2" lengths (about 4 cups)
½ cup orzo pasta
3 cups chopped fresh spinach
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon red wine vinegar
½ cup freshly grated Parmesan cheese, plus more for serving

Directions:
HEAT the oil in a 4- to 5-quart soup pot over medium-high heat. Add the sausage and
cook, stirring, until browned. Add the garlic and onions and cook until the onions are
fragrant and wilted, 4 to 5 minutes.
Push the vegetables to the side, add the wine, and stir to incorporate the browned bits
from the bottom of the pan. Boil until almost evaporated, then add the tomatoes,
chicken stock, and green beans.
Add the orzo and simmer 10 minutes. Stir in the spinach and cook until it is wilted.
Add the parsley and vinegar. Just before serving, stir in the Parmesan cheese. Top
individual servings with additional Parmesan cheese.
bread
ROSEMARY FOCACCIA
I REMEMBER THE FIRST TIME I HAD FOCACCIA, I CAN’T TELL YOU HOW MANY YEARS AGO, IN
A TRAIN STATION IN ITALY. IT WAS SOLD BY THE PIECE, IN 4" × 8" RECTANGLES, AN INCH OR
SO THICK WITH AN AIRY TEXTURE AND A DELICIOUS, SALTY OLIVE OIL TOPPING. SINCE
THEN, I’VE MADE FOCACCIA FOR LARGE GROUPS AND FOR SMALL ONES, WITH LOTS OF
TOPPINGS AND WITH A FEW. SOMETIMES I TOP IT WITH GRATED CHEESE, BUT I LIKE IT BEST
DRESSED SIMPLY WITH OLIVE OIL, ROSEMARY, AND COARSE SALT.
Makes twelve 3" × 3" squares