Minestra With Sweet Sausage

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 lb sweet bulk sausage
• 1 onion, chopped
• 3 garlic cloves, chopped

• 1 (15 1/2 ounce) can cannellini beans
• 2 bunches escarole, coarsely shredded
• salt
• pepper
• freshly grated nutmeg

• 1 (32 ounce) container chicken stock
• 2 cups water
• 3/4 cup whole wheat penne or ditalini
• 2 teaspoons lemon peel, grated
• grated pecorino romano cheese, for passing around the table

Directions

1. 1

   In a soup pot, heat the olive oil over medium-high heat.

2. 2

   Add the sausage and cook until browned, about 5 minutes.

3. 3

   Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute.

4. 4

   Add the beans and escarole; season with salt, pepper and a little nutmeg.

5. 5

   Add the chicken stock and 2 cups water, cover and bring to a boil.

6. 6

   Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes.

7. 7

   Remove from the heat and stir in the lemon peel.

8. 8

   Top with lots of cheese.