Fall Minestrone Soup by The Jersey Tomato Co.
- 2 tablespoons olive oil
- 1 pound ground mild Italian sausage
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 2-pound butternut squash, peeled, seeded, and cut into 1/2” cubes
- 1/2 jar JTC Tomato Basil sauce
- 1 tablespoon tomato paste
- 6 cups chicken broth
- 1 1/4 cups dry Ditalini pasta
- 2 cans cannellini beans, drained and rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3 sprigs fresh rosemary, leaves finely chopped
- 1 bunch Swiss chard, thinly sliced into ribbons
- Sea salt and pepper
- Heat 1 tablespoon of olive oil in a deep soup pot or dutch oven over medium heat. In another pot, boil the ditalini pasta in salted water until just below al dente. Drain the pasta and set aside.
- To the dutch oven, add the ground sausage, crumble, and season with sea salt and pepper. Cook until browned and using a slotted spoon, transfer the sausage to a bowl and set aside.
- Add the additional tablespoon of olive oil to the pot and cook the onion, celery, and carrots until softened, but not browned. Stir in the garlic and tomato paste and season with sea salt, pepper, thyme, oregano, and fresh rosemary.
- Stir in the chicken broth, JTC sauce, bay leaves, beans, and butternut squash. Return the sausage back to the pot, and bring the soup to a simmer.
- Cover the soup and simmer until the butternut squash is cooked through, about 15-20 minutes.
- Uncover and stir in the Swiss chard, cooking until wilted and tender, about 5 minutes. Stir in the pasta. Taste and adjust for additional seasoning.
- Serve the soup topped with shaved Parmesan cheese and additional fresh rosemary. Enjoy!
The Jersey Tomato Co’s Pappardelle Mushroom Ragu
- 1 pound pappardelle
- 1 pound mixed mushrooms
- 4 tablespoons extra virgin olive oil
- 1 medium Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons thyme, freshly chopped
- 2 tablespoons parsley, chopped
- Salt & freshly ground black pepper, to taste
- Parmigiano Reggiano, freshly grated, for serving
- 1 cup JTC Tomato Basil sauce
- In a 12-14-inch sauté pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook them over high heat for 5 minutes, until the onions are a light golden brown. Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the JTC sauce, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragù consistency.
- Bring 6 quarts of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragù.
- Add the pasta to the pan with the mushroom ragù, JTC sauce, and toss. Add the parsley, and toss over high heat for 1 minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed.
- Top each dish with the freshly-grated Parmigiano Reggiano, and serve immediately.
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