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Minestrone With Sausage, Butternut Squash & Parmigiano-Reggiano Toasts

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main-dish soups low carb nut free lunch italian
Nutrition per serving    (USDA % daily values)


It got cold here in Georgia today and I'm not on the road this week so I'm going to fire up some good soup!
Craig Jerman   •  17 Nov   •  Report
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Ingredients for 8 servings

8 cloves FOR THE SOUP --- garlic , smashed with the side of a knife, plus 3 cloves, minced

10 cup Chicken Stock

Extra Virgin Olive Oil

1 x medium onion, thinly sliced

1 x small bulb of fennel, diced

2 stalks Celery, diced

2 x medium carrots, diced

Kosher salt and freshly ground black pepper, to taste

1 pound pork sausage, removed from casing

1 can peeled whole tomatoes

3 cans cannellini beans, drained and rinsed

1 pound Butternut Squash, peeled and cut into 1 inch cubes

1 x Bay Leaf

2 tbsp fresh thyme, finely chopped

1 tbsp fresh sage, finely chopped

1 tbsp fresh rosemary, finely chopped

1/4 cup fresh flat leaf parsley, chopped

1/2 tsp Red Pepper Flakes

1/2 pound Rigatoni

1 x FOR THE PARMIGIANO REGGIANO TOASTS ---- thick slice of a chewy peasant bread per person

2 tbsp Unsalted Butter, softened

1/2 cup Parmigiano Reggiano Cheese, coarsely grated

grinding of black pepper

1 tsp fresh thyme or flat leaf parsley, finely chopped

TO FINISh --- drizzle really good extra virgin olive oil

a scattering of Parmigiano Reggiano cheese

a little fresh thyme or flat leaf parsley, finely chopped

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