If I close my eyes, I can easily imagine myself at a seaside trattoria in Trieste! There’s a chill in the air and soup is on the menu! #Italy
- A 16 oz. pack of Bob Evans® bulk sausage (Savory Sage©)
- 2 – 32oz. containers of chicken bone broth (gluten-free)
- 4 oz. Primo Taglio® diced pancetta
- 14.5 oz can of Fire Roasted Diced Garlic tomatoes, undrained
- 3 – 8 oz. cans of Hunt’s® Basil, Garlic & Oregano tomato sauce
- 2 – 6 oz. containers of ready chopped celery and onions
- 1 1/2 cups of diced fresh carrots (2 large peeled carrots)
- 4 large fresh garlic cloves, grated
- 2 large sprigs of fresh basil, one chopped fine to add to the veggies and 1 cut en chiffonade to add a punch of fresh flavor to the soup.
- Fresh oregano – leaves from 2 stems.
- Several sprigs of fresh thyme stripped from the stems
- 1 teaspoon of dried McCormick® Italian herbs
- Sea salt to taste
- Freshly cracked black pepper to taste
- 1 or 2 cans of organic cannellini beans
- 1 1/2 cups dry Ditalini pasta (cooked separately)
- Fresh shredded aged Parmesan
- In a large, heavy bottom frying pan, add the bulk sausage and break up into the smallest pieces possible. I use this great kitchen gadget for this purpose.
- On low heat, cook through until done but do not burn the meat. Remove to a double layer paper towel using a slotted spoon and set aside.
- In a large Dutch oven, sauté the pancetta on low heat.
- To the pancetta, add the chopped onions and celery plus the diced carrots.
- Sauté for about 8 minutes over low heat until the onions are translucent. At this point, add one sprig of chopped fresh basil.
- Add the minced fresh garlic and sauté for a couple more minutes. Mix the vegetables to combine evenly.
- Add the tomato sauce and the diced tomatoes.
- Season with the fresh herbs – I stripped the leaves from the thyme and gave the oregano and basil leaves a rough chop.
- Add the dried herbs to the soup mixture.
- Add one container of chicken stock plus half of the second container – just enough to cover the vegetables. I intended on putting away two containers of soup for my Mom so I increased the liquid to correspond to the extra ingredients.
- Combine the vegetables and stock to mix evenly.
- Set soup to simmer for about 50 minutes.
- Just before serving-first, add sausage to heat through then add the beans to also heat through.
- To Serve: In a large soup bowl, add a ladle full of cooked pasta. Top with hot soup. Garnish with Parmesan. Serve with a salad and hot, homemade garlic bread.