SAUSAGE MINESTRONE SOUP WITH ORZO

SAUSAGE MINESTRONE SOUP WITH ORZO image

Number Of Ingredients 20

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1 lb Sweet Italian Sausage
1 lb Hot Italian Sausage
3 tbsp olive oil
1 large Spanish onion, peeled and diced
2 cloves garlic, minced
2 ribs celery, sliced
5 carrots, peeled and sliced
1 can (28 ounces) whole tomatoes, cut into pieces
12 cups chicken stock, plus additional as needed
4 cups tomato juice
2 bay leaves
1 can (16 ounces) chickpeas, drained and rinsed
1 can (16 ounces) cannelloni beans, drained and rinsed
1 can (16 ounces) dark red kidney beans, drained and rinsed
1 large zucchini, diced
1 large summer squash, diced
1/2 cup dried orzo
3 tbsp chopped fresh basil
Chicken broth--8 to 12 cups
Kosher salt and freshly ground black pepper, to taste

Steps:

Preheat the oven to 350° F. Line a baking sheet or a roasting pan with parchment paper or foil. Place the sausages on the pan and bake for 25 minutes. Let cool on a plate lined with paper towels. Cut into 1/4 to 1/2 inch slices. Heat a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery and carrots. Sauté for 8 minutes. Add the tomatoes, stock, tomato juice, bay leaves, chickpeas, kidney beans, cannelloni beans and cooked sausage slices. Bring to a boil. Reduce the heat to medium, cover the pot and simmer for 40 minutes, adding more stock or water if too much liquid evaporates. Remove and discard the bay leaves. Add the zucchini, summer squash and orzo. Cook for an additional 10 minutes. Stir in the basil, salt and pepper.