Feel a little chill in the air? See the harvest coming in? Ready to dust off the soup pot and get cooking?
Autumn is a wonderful time to bring back tummy-warming, stick-to-your-ribs meals. When quizzed, FishPapa said that his most favorite fall recipe was Minestrone. (I knew he would say that.)
Traditionally, my Minestrone bubbles on the stove or crockpot for several hours. This past week, I endeavored to develop a quicker version of hubs’ most favorite soup. This soup was ready to go in about an hour. Paired with sourdough bread and soft butter, it was the ideal one-pot supper.
- 2 tbsp olive oil
- 2 Italian sausage links
- 1 russet potatoes diced
- 2 carrots diced
- 1/2 onion chopped
- 2 clove garlic minced
- 1 green bell pepper cored and chopped
- 8 cup chicken stock
- 1/2 cup tomato sauce
- 1/2 tbsp dried basil
- 1/2 cup garbanzo beans
- 2 cup orzo pasta or other small pasta
- 1/2 cup green beans fresh or frozen cut into 1-inch lengths
- In a large stockpot, heat the oil until shimmering. Add the sausage links and brown on all sides. Remove the sausage links and set aside on a plate.
- Add the potato, carrot, onion, and garlic to the pot and saute for about five minutes.
- Add the bell pepper and saute for another minute.
- Stir in the chicken stock, tomato sauce, and basil. Add the sausage links back to the pot. Bring to a slow boil.
- Stir in the garbanzo beans and pasta. Cook for 5 minutes.
- Remove the sausage links from the pot and slice.
- Stir in the green beans and sausage pieces. Simmer another 5 minutes.
- Adjust seasonings and serve.