Circle-Around Sausage Minestrone #Ragu
photo by vcallag
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
8 cups
- Serves:
- 4
ingredients
- 2 teaspoons olive oil
- 4 sweet Italian sausages
- 2 large carrots, peeled and sliced into rounds
- 2 celery ribs, thinly sliced
- 1 large shallot, minced
- 8 small mini white potatoes, sliced into rounds
- 1⁄2 teaspoon salt
- 1 (24 ounce) jar Ragú® Pasta Sauce (chunky tomatoes, Garlic and Onion Sauce)
- 24 ounces water
- 1 (15 ounce) can garbanzo beans, drained
-
Pesto
- 1 cup arugula leaf
- 2 tablespoons pine nuts
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 2 tablespoons olive oil
directions
- Heat the 2 teaspoons of oil over medium heat in a large deep skillet. Add the sausages to the pan and cook, covered, for 10 minutes; shake the pan occasionally to turn the sausages.
- Remove the sausages from the pan and carve into 1/4 inch thick rounds.
- Stir the carrots, celery, shallot and potatoes into the pan used to cook the sausage; season lightly with the salt and cook, stirring occasionally, for 2 minutes. Return the sausage to the pan.
- Pour in the Ragu sauce, then fill the jar with water and stir that into the pan; bring to a boil, then reduce heat to medium low and simmer, covered, for 12-13 minutes or until potatoes are tender.
- Stir in the garbanzo beans and cook for an additional 5 minutes until heated through.
- Meanwhile, in the bowl of a small food processor, combine the arugula, pine nuts, salt and garlic powder; pulse to combine well. With the motor of the processor running, slowly add the olive oil until the mixture is combined.
- To serve, spoon the soup into 4 serving bowls. Top each with a generous dollop of arugula pesto and serve immediately.
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