MINESTRONE SOUP WITH SPICY FENNEL SAUSAGE AND ROASTED BUTTERNUT SQUASH

Yields 6-8 servings

 Ingredients:

 Spicy Fennel Sausage:

1lb – Ground Beef, Lean

1 tsp – Kosher Salt

1 tsp – Garlic, minced

½ tsp – Chili Flakes

1 tsp – Fennel Seed, toasted

½ tsp – Oregano, dried flakes

¼ tsp – Black Pepper, ground

 

Minestrone Soup:

1 lb – Spicy Fennel Sausage

1 Medium – Yellow Onion, diced

2 ribs – Celery, diced

1 Medium – Carrot, diced

1 small – Zucchini, diced

1 tsp – Garlic, minced

3 Cups – Butternut Squash, diced, roasted

4 Cups – Passata, or crushed tomatoes

4 Cups – Beef Stock, unsalted

1 small can – Navy Beans, rinsed

3 tsp – Kosher Salt

1 ½ Cups – Ditalini Pasta, cooked al dente

3 – Bay Leaves, dried

1 – Rind of Parmesan Cheese

Method:

1. Add all ingredients for the Spicy Fennel Sausage to the bowl of a stand mixer fitted with paddle attachment and mix on low for 1 minute until evenly combined.
2. Heat large French oven over medium high heat. Brown the sausage, getting the smaller bits a bit crispy.
3. Add diced onion, carrot, celery and zucchini to browned meat and cook until softened, about 5 minutes. Add minced garlic and continue to cook for another 2-3 minutes.
4. Add 1 tsp of the kosher salt to the vegetables.
5. To deglaze pan, add passata slowly, scraping the bottom of pot to remove slightly burnt bits on the bottom.
6. Add beef stock, bring the entire pot to a boil then turn heat to low just to simmer. Add remaining ingredients, 1 tsp of the salt and allow to simmer for at least 30-45 minutes.
7. Taste soup and add remaining tsp of salt, or more if required. Remove bay leaves and cheese rind before serving.
8. Serve with your favourite crusty artisanal bread.

Curated by Chef Anna Borys for the November 2024 edition of Cattle Country.