Minestrone With Chicken And Sausage

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I adapted this recipe from a book called pure poultry. i wanted a soup that was hearty, yet still felt fairly light. this really fit the bill. the pesto really adds to the flavor of the final dish, so i highly recommend using it. serve with a loaf of italian bread to soak up the remaining broth. if you have homemade chicken stock, use it here- the flavor really comes through. When you are prepping your ingredients, remember to cut them in small pieces, so they will fit on your spoon.

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Steps

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Defat the sausage- place the sausages in a sauce pan with enough water to cover.

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Bring to a boil , and let boil for 5 minutes.

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Drain , and when cool enough to handle , chop into small dice.

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Add the oil to a large pot , and heat over a medium flame until the oil is warm and fragrant.

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Add the onion , garlic , 1 / 2 teaspoon salt and pepper.

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Cook , stirring occasionally , 1-2 minutes.

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Add the chicken and sausage , and continue to cook , until the chicken is no longer pink in the center.

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Add the carrots , celery , stock , beans , tomatoes , bay leaf , thyme and remaining salt.

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Cover , and bring to a boil.

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Reduce the heat to medium low and simmer for 15 minutes.

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Add the pasta , simmer another 8-10 minutes , until the pasta is al dente.

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To serve , ladle into warm soup bowls , and top with a tablespoon of pesto.

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Ingredients

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olive oil, onion, garlic cloves, kosher salt, pepper, chicken breast, italian sausage, carrots, celery ribs, chicken stock, cannellini beans, sun-dried tomatoes, bay leaf, dried thyme, orzo pasta, pesto sauce