Main Italian

Blonde minestrone

Name: Sausage minestrone recipe
Yield: 4
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 250g beef chipolatas; 150g piece salami, thinly sliced into rounds; 1 onion, finely chopped; 1 carrot, finely chopped; 2 stalks celery, finely chopped; 2 garlic cloves, crushed; 250g ditalini pasta (see note); 1.5l chicken stock; 120g packet baby spinach; 1 small bunch flat-leaf parsley, stems finely chopped, leaves roughly chopped; 100g parmesan, crumbled

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by Tracey Pattison

Delicious Team

Mar 18, 2024

"Why have one type of sausage when you can have two? Adding fresh and cured sausages creates a depth of flavour like a slow-cooked soup that’s actually (sneakily) on the table in 30 minutes – perfect weeknight comfort food." – Tracey Pattison

2 tbs extra virgin olive oil
250g beef chipolatas
150g piece salami, thinly sliced into rounds
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, crushed
250g ditalini pasta (see note)
6 cups (1.5L) chicken stock
120g packet baby spinach
1 small bunch flat-leaf parsley, stems finely chopped, leaves roughly chopped
100g parmesan, crumbled

Method

1.

Heat the oil in a large saucepan over medium-high heat. Using your fingertips, squeeze the meat from the chipolata casings, breaking into small pieces resembling little meatballs. Place directly into pan, discarding casings. Add the salami. Cook, stirring frequently, for 10 minutes or until deep golden. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, for 10 minutes or until softened and starting to stick to the pan.
2.

Stir in pasta and stock, scraping base of pan. Increase heat to high. Cover pan and bring to the boil, stirring occasionally. Remove lid and continue to boil, stirring occasionally, for 3-4 minutes until pasta is al dente. Remove pan from heat and stir in spinach, parsley stems and leaves until spinach wilts. Season to taste and serve sprinkled with crumbled parmesan.

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