Sausage Minestrone with Orzo

2 tablespoons canola or olive oil
1 pound chicken sausage, casings removed, diced
1 large onion, peeled and diced
4 carrots, peeled and diced
1 to 2 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
4 cups chicken stock
1 can (26 to 28 ounces) chopped tomatoes
1 can (16 ounces) cannellini beans, drained and rinsed
2 bay leaves
1 zucchini, diced
1 summer squash, diced
1/2 cup dried orzo
3 tablespoons chopped fresh basil

Heat oil in a heavy large Dutch oven over medium-high heat.  Add sausages and saute until beginning to brown, about 5 minutes. Add onion, carrots, garlic, and dried red pepper.  Saute until vegetables begin to soften, about 8 minutes.  Add stock, tomatoes with their juices, beans, and bay leaves.  Bring soup to a boil.  Reduce heat and simmer until vegetables are tender and flavors blend, about 30 minutes, adding water as necessary.  Remove and discard the bay leaves.  Add the zucchini, summer squash, and orzo.  Cook for an additional 10 minutes, again adding water as necessary. Season to taste with salt and pepper, and stir in the basil.

Serves 4.


From recipes from Epicurious and the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, combined and with changes