"Farmhouse" Minestrone

When I was growing up there was a restaurant called The Farmhouse.  They made the BEST minestrone soup ever!  Unfortunately they closed and the recipe went with them.  This is my version of their soup.

2 Tbsp Olive Oil
4 oz Pancetta - Diced
1 Medium Onion - Diced
1 Stalk of Celery - Chopped
1/2 Carrot - Chopped
2 Cloves Garlic - Finely Diced
1 lb Turkey Sausage - Hot, Mild or Mix
1/2 c Red Wine
1 14.5 oz Can Petite Diced Tomatoes
5 c Beef Stock
1 c Water
1 Bay Leaf
1 Tbsp Italian Seasoning
1 15 oz Can Canellini Beans
1/2 c Chopped Kale or Spinach - Loosely Packed
1/2 c Small Shell Pasta
1/2 c Frozen Corn
2 Tbsp Fresh Chopped Parsley
2 Tbsp Fresh Chopped Basil
Kosher Salt
Fresh Ground Pepper
Grated Parmesan Cheese

Pre-heat a large stock pot with the olive oil.

Remove the sausages from the casing and add to the stock pot.  As the sausages cook break them up into bit size pieces. Let the sausage cook for about 8 minutes.  Add the pancetta, onion, celery and carrot to the pot.  Season with a pinch or two of kosher salt and a few grinds of pepper. Let the mixture cook for another 5 - 8 minutes.  Add the garlic and let it cook for another minute or two.

Add the red wine and let it reduce, cooking for about 5 minutes.  Add the diced tomatoes, beef stock, water, bay leaf and italian seasoning.  Stir to combine it all.  Bring the mixture to a boil.  Cover and reduce to a simmer for 20 minutes.

Add the beans, kale or spinach, corn and pasta to the pot.  Stir to combine.  Check the seasoning and add additional salt and pepper if needed. Cover and simmer for another 15 minutes or until the pasta is cooked.

Turn off the heat and add the fresh parsley and basil.  Serve topped with grated parmesan cheese.

Serves 4 - 6 people

Feel free to use pork sausage instead of the turkey if that is what you have on hand.  I just like the lightness the turkey sausage gives it... then I don't feel so bad when I have a second bowl.