Sausage Minestrone Soup with Orzo

Sausage Minestrone Soup with Orzo

1 pound sweet Italian sausage
1 pound hot Italian sausage
3 tablespoons olive oil
1 large Spanish onion, peeled and diced
3 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) dark red kidney beans, drained and rinsed
1 can (16 ounces) cannellini beans, drained and rinsed
1 large zucchini, diced
1 large summer squash, diced
1/2 cup dried orzo
3 tablespoons chopped fresh basil
Kosher salt and freshly ground black
pepper, to taste

■ Preheat the oven to 350 degrees. 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, cannellini 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.
Makes 10 to 12 servings