Minestrone With Chicken and Sausage

Ingredients

• 1/4 cup olive oil
• 1/2 onion, chopped into small dice
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper, freshly ground
• 1/2 lb chicken breast, cut into 1/2 inch pieces
• 1/2 lb Italian sausage
• 2 medium carrots, diced
• 2 celery ribs, diced
• 6 cups chicken stock

• 1 (15 ounce) can cannellini beans
• 4 sun-dried tomatoes, minced (use the oil packed variety)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 teaspoons kosher salt
• 8 ounces orzo pasta (any small pasta shape will work)
• 8 tablespoons pesto sauce (optional)

Directions

1. 1

   Defat the sausage- Place the sausages in a sauce pan with enough water to cover. Bring to a boil, and let boil for 5 minutes. Drain, and when cool enough to handle, chop into small dice.

2. 2

   Add the oil to a large pot, and heat over a medium flame until the oil is warm and fragrant. Add the onion, garlic, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, 1-2 minutes.

3. 3

   Add the chicken and sausage, and continue to cook, until the chicken is no longer pink in the center.

4. 4

   Add the carrots, celery, stock, beans, tomatoes, bay leaf, thyme and remaining salt. Cover, and bring to a boil.

5. 5

   Reduce the heat to medium low and simmer for 15 minutes.

6. 6

   Add the pasta, simmer another 8-10 minutes, until the pasta is al dente.

7. 7

   To serve, ladle into warm soup bowls, and top with a tablespoon of pesto (if using).