What's for Supper?

What’s For Supper? Italian Minestrone

Tonight we had a lettuce salad, Italian Minestrone, and bread.

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Lettuce Salad with feta, yellow & red peppers, and kalamata olives.

Now I know that my Minestrone may not be true Italian Minestrone because it’s lacking cabbage and Italian sausage.  The fact is, I didn’t have any Italian sausage because I’m not Italian.  But I did have venison sausage because I’m a North Dakotan, and my husband hunts.  Every fall he shoots a deer, hangs it, guts it, cuts it up, and then has his butcher process it for us.  Hence venison sausage.

So maybe, I ought to call it North Dakotan Minestrone?

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“Italian” Minestrone

Now what to drink with this soup?  I understand soup is difficult to pair with wine.  I looked it up and came across two suggestions.  The first was a sparkling red.   Well, I didn’t have any sparkling red.  Next, I read that a Sangiovese will do, with the most popular Sangiovese around here being Chianti.  Alas, but I was fresh out of Chianti.

What to do?

Some of you may be wondering what I did have in the wine rack?  Only a bottle of Cabernet Sauvignon.  And when all else fails and one only has a bottle of Cabernet Sauvignon, one drinks Cabernet Sauvignon.

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I suppose I spent about $10 on this Noble Vines 337 Cabernet Sauvignon.  It was good.

Notice the bread in the picture?  I bought it from our local bakery, Bread Poets.  They buy wheat from the farmers around here and grind (or should I say mill?) it themselves.  It’s the best.  This particular loaf is stuffed with tomato sauce and pepperonis.  Who wouldn’t like that?

Recipe for “Italian” Sausage Minestrone

Ingredients
1 lb. “Italian” Sausage
2 large carrots, chopped
3 celery ribs, chopped
1 onion, chopped
6 cloves of garlic, minced or pressed
olive oil
7 cups chicken broth
2 cans cannellini beans, rinsed & drained
2 cans fire-roasted tomatoes
2 bay leaves
1 Tbsp. Italian seasoning
1 cup small pasta
shredded Parmesan for serving

Directions
In a Dutch oven, cook sausage over medium heat until no longer pink; drain.

In the same pan, saute the carrots, celery, onion, and garlic in oil until tender.  Stir in everything else, except pasta and Parmesan.  Bring to a boil.  Reduce heat; cover and simmer for about 30 minutes.  Put the pasta in the last 5 or 6 minutes.  Serve with Parmesan.