Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Winter Minestrone Soup
- 1 lb. Polidori Mild Italian Sausage casings removed
- 2 cups Yellow onion chopped
- 1 cup Carrots chopped
- 3/4 cup Celery chopped
- 1 cup Green beans (frozen is okay) chopped to 1/2 pieces
- 6 cups Chicken stock
- 29 oz. Fire-roasted diced tomatoes drained
- 15 oz. Kidney beans drained and rinsed
- 1/2 tsp. Kosher salt
- 1/2 tsp. Black pepper
- 1 cup Ditalini pasta uncooked
- 2 cups Spinach leaves roughly chopped
- Heat a large nonstick skillet over medium-high. Add the sausage to the skillet, and cook, stirring to crumble with a wooden spoon, 4 minutes. Add the onions, carrots, and celery to the skillet; cook, stirring occasionally, until the sausage is browned and the vegetables are lightly caramelized, about 6 minutes. Add 1 cup of the stock; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet.
- Transfer the sausage mixture to a 5- to 6-quart slow cooker. Stir in the tomatoes, kidney beans, green beans, salt, 1/4 teaspoon of the pepper, and the remaining 5 cups stock. Cover and cook on LOW until the vegetables are tender, about 2 hours and 30 minutes. Stir in the pasta; cover and cook on LOW until the pasta is al dente, about 1 hour. Stir in the kale and remaining 1/4 teaspoon pepper. Ladle the soup into bowls, and serve hot.