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Here you go. I'm not sure which issue it came from because I just copied and pasted this from an email I sent to a friend with the recipe included.
Sausage Minestra
For the Parmesan Croutons -
Toast in 2 T. Olive Oil, Toss with:
3 cups baguette, cubed
1/2 cup Parmesan, grated
For the Soup -
Saute in 2 T. Olive Oil, Add:
1 lb. link Italian sausage, sliced into 1" thick pieces
2 cups onion, diced
1 T. garlic, minced
2 t. dried Italian seasoning
1/2 t. kosher salt
1/2 t. red pepper flakes
Deglaze with: Stir in:
1/2 cup dry white wine
4 cups chicken broth
2 cups tomatoes seeded, diced
1/2 cup dry orzo pasta
Stir in: Serve Sou with:
3 cups fresh spinach, chopped
Parmesan Croutons
Toast baguette cubes in oil in a saute pan over medium high heat until crisp. Off heat, toss with Parmesan. Set aside.
Saute sausage in oil in a large pot over medium high heat until browned. Add the onion, garlic and seasonings; cook 3-4 minutes or until onion is soft.
Deglaze with wine and reduce until almost evaporated. Add broth, tomatoes and orzo; bring to a boil, reduce heat and simmer about 10 minutes or until pasta is cooked.
Stir in spinach until wilted. Serve soup with croutons on top.