Monday, June 2, 2008

Italian Flag Minestrone

extra virgin olive oil
4 sprigs fresh rosemary
6 sprigs fresh thyme
1 medium yellow onion, diced
2 cloves of garlic
6 links of sweet Italian chicken sausage, remove casing
28oz can of diced tomatoes
1 can tomato sauce
3 large zucchini, halved lengthwise and sliced into half moons
1 package frozen spinach, rinsed, drained, and wrung out in kitchen cloth
1 1/2 cups of frozen peas
1 1/2 boxes of vegetable stock
1 1/2 cups of uncooked pasta o's

In large stockpot, bring salted water to boil. Cook pasta until al dente.

Coat bottom of heavy stockpot with olive oil. Add rosemary and thyme. Heat on medium. Once warm, add garlic and onions. Cook until onions are translucent, stirring frequently to prevent burning. Add salt and pepper.

Add chicken sausage. Once sausage in browned add in diced tomatoes and tomato sauce. Stir to coat. Add zucchini, spinach and peas. Add salt and pepper. Add stock, bring to boil. Turn down heat, and simmer for 20 minutes. Add pasta and serve.

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