Minestra With Sweet Sausage

• 2 tablespoons extra virgin olive oil
• 1 lb sweet bulk sausage
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 (15 1/2 ounce) can cannellini beans
• 2 bunches escarole, coarsely shredded
• salt
• pepper
• freshly grated nutmeg
• 1 (32 ounce) container chicken stock
• 2 cups water
• 3/4 cup whole wheat penne or 3/4 cup ditalini
• 2 teaspoons lemon peel, grated
• grated pecorino romano cheese, for passing around the table

1. In a soup pot, heat the olive oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute.
4. Add the beans and escarole; season with salt, pepper and a little nutmeg.
5. Add the chicken stock and 2 cups water, cover and bring to a boil.
6. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes.
7. Remove from the heat and stir in the lemon peel.
8. Top with lots of cheese.

extra virgin olive oil, sweet bulk sausage, onion, garlic, cannellini beans, bunches, salt, pepper, nutmeg, chicken stock, water, whole wheat penne, lemon peel, pecorino romano cheese

Taken from www.food.com/recipe/minestra-with-sweet-sausage-398448 (may not work)