Italian Minestone
https://www.italianrecipebook.com/minestrone-soup/#recipe
Ingredients (for 3 gallons)
12 onions, roughly chopped
24 carrots , roughly chopped
24-36 ribs celery , roughly chopped
6 cup diced pancetta (optional)
18 cup pumpkin or butternut squash , cut in cubes
12 large potato or 1 ½ cup potatoes , cut in cubes
12 large tomato chopped or 10 cherry tomatoes , cut in quarters
12 small savoy cabbage , roughly chopped
12 can (14 oz) borlotti beans
4 cups ditalini pasta or other small pasta shape
Extra virgin olive oil
12 bay leaf
24 rosemary sprigs
12 garlic clove (optional)
Salt to taste
Instructions
In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
Give a nice stir and add enough water to cover all the veggies.
Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.
Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.
Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.
Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
Serve hot or warm generously topped with fresh grated Parmesan cheese.
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Sausage, Potato and Kale
Ingredients (for 3 gallons)
https://umamigirl.com/sausage-potato-kale-soup/#wprm-recipe-container-28824
6 pounds (907 grams) bulk sweet Italian sausage
3 large yellow onion, diced small
6 ribs celery, diced small
3 whole heads garlic, cloves peeled and minced
3 tablespoons minced fresh rosemary
1 ½ teaspoon red chili flakes
3 teaspoon fine sea salt
1 ½ teaspoon freshly ground black pepper
6 pounds (907 grams) Yukon gold potatoes or sweet potatoes, diced (no need to peel)
24 cups 1(900 ml) chicken broth
6 bunches curly kale, stripped from stems and cut int bite-sized pieces
51- ounce 425-gram cans navy beans, rinsed and drained
6 tablespoons (30 ml) balsamic vinegar
Grated pecorino or parmesan cheese for serving, optional
Instructions
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Set a very large pot over medium-high heat for 1/3 recipe (I use a 9-quart Dutch oven.)
When the pot is hot, add sausage and break up into small pieces. This will get easier as the sausage cooks.
Cook, stirring and breaking up frequently, until browned.
If there’s a lot of grease in the pot, carefully remove and discard all but about a tablespoon or two with a spoon. (There may not be.)
Add onion, celery, garlic, rosemary, chili flakes, salt, and pepper.
Cook, stirring frequently, until vegetables are softened, about 5 minutes.
Stir in potatoes and broth.
Cover pot and bring to a boil, then lower heat to maintain a brisk simmer and cook until potatoes are just tender, 5 to 10 minutes depending on size.
Stir in kale and beans. Cover pot again and simmer until kale is tender, about 5 minutes.
Off the heat, stir in balsamic vinegar.
Ladle into bowls and serve with grated cheese and freshly ground black pepper to pass at the table, if you like.
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