Makes about 8 servings
Drizzling bowls of this soup with extra virgin olive oil adds a really lovely fruity aroma. And if you can find oil with some really fresh green tones, the drizzling also adds a splash of great color!
Ingredients
⅓ cup (80 mL) olive oil
1 cup (250 mL) lamb sausage meat, casings removed and meat crumbled
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced or finely chopped
2 Tbsp (30 mL) finely chopped fresh rosemary
1 Tbsp (15 mL) finely chopped fresh sage
1 tsp (5 mL) red chili flakes
1 can (28 oz/796 mL) tomatoes, drained
8 cups (2 L) chicken stock
2 cups (500 mL) cooked cannellini beans (drained and rinsed if canned)
¾ cup (185 mL) ditali pasta or other short, macaroni-type pasta
3 cups (750 mL) roughly chopped Swiss chard leaves
Salt and pepper to taste
1 cup (250 mL) freshly grated Parmesan cheese
2 Tbsp (30 mL) finely chopped parsley
1 cup (250 mL) lamb sausage meat, casings removed and meat crumbled
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced or finely chopped
2 Tbsp (30 mL) finely chopped fresh rosemary
1 Tbsp (15 mL) finely chopped fresh sage
1 tsp (5 mL) red chili flakes
1 can (28 oz/796 mL) tomatoes, drained
8 cups (2 L) chicken stock
2 cups (500 mL) cooked cannellini beans (drained and rinsed if canned)
¾ cup (185 mL) ditali pasta or other short, macaroni-type pasta
3 cups (750 mL) roughly chopped Swiss chard leaves
Salt and pepper to taste
1 cup (250 mL) freshly grated Parmesan cheese
2 Tbsp (30 mL) finely chopped parsley
Method
1. Heat a large pot over medium-high heat. Add the oil. When the oil is hot, sauté the lamb sausage meat until browned.
2. Reduce the heat to medium. Add the onion, carrot, garlic, rosemary, sage and red chili flakes. Sauté until the carrots start to soften.
3. Crush the tomatoes slightly with a potato masher. Add to the pot, along with the stock and beans. 4. Bring to a boil over high heat. Add the pasta. Reduce the heat to low. Simmer, covered, for 10 minutes.
5. Add the Swiss chard. Simmer until the pasta is tender and the Swiss chard has wilted, about 5 minutes. Add salt and pepper to taste.
6. Ladle up a piping cup, and garnish with a scattering of playful Parmesan and punchy parsley.
2. Reduce the heat to medium. Add the onion, carrot, garlic, rosemary, sage and red chili flakes. Sauté until the carrots start to soften.
3. Crush the tomatoes slightly with a potato masher. Add to the pot, along with the stock and beans. 4. Bring to a boil over high heat. Add the pasta. Reduce the heat to low. Simmer, covered, for 10 minutes.
5. Add the Swiss chard. Simmer until the pasta is tender and the Swiss chard has wilted, about 5 minutes. Add salt and pepper to taste.
6. Ladle up a piping cup, and garnish with a scattering of playful Parmesan and punchy parsley.
Drizzling bowls of this soup with extra virgin olive oil adds a really lovely fruity aroma. And if you can find oil with some really fresh green tones, the drizzling also adds a splash of great color!
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